---
title: Artichoke & Chickpea Piccata
author: Jonathan Simmonds
tags: vegan
servings: 4
prep time: 15 minutes
cook time: 40 minutes
---

Roast @artichoke hearts{2%tin}(well drained) at 160°C for ~{30-40%minutes}, stirring several times.

10 minutes before the end, add @chickpeas{2%tin}(drained and rinsed).

Sauté @onion{1}(very finely diced) in @olive oil{2-3%tbsp}(or artichoke oil) over a medium heat until soft. Add @garlic{3%clove}(thinly sliced) and cook for 1-2 minutes.

Build the sauce:

* Sprinkle in @flour{2%tbsp} and whisk continuously for 1-2 minutes to cook out the taste of the flour.
* Add @lemon{1}(zest) and @lemon{1}(juice) and keep whisking.
* Gradually whisk in @vegetable stock{120%ml}(or chickpea water), a little at a time.
* Continue to cook and whisk the sauce until it achieves the desired consistency.

Add the chickpeas and artichokes to the pan. Add @salt{} and @ground black pepper{} to taste. Finish with plenty of @parsley{}(chopped).

> Serve with roast baby new potatoes.