Artichoke & Chickpea Piccata.

Roast artichoke hearts (2 tin) at 160°C for 30-40 minutes, stirring several times.

10 minutes before the end, add chickpeas (2 tin).

Sauté onion (1) in olive oil (2-3 tbsp) over a medium heat until soft. Add garlic (3 clove) 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) and lemon (1) and keep whisking. * Gradually whisk in vegetable stock (120 ml), 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.