Roasted Baby Artichokes with Cici Beans and Sun-Dried Tomatoes

Name: Roasted Baby Artichokes with Cici Beans and Sun-Dried Tomatoes
Ingredients: 6 baby artichokes (or one 15-ounce can artichoke hearts in water, drained); 1 teaspoon lemon juice; 1 tablespoon vegetable oil; 1/2 medium sweet onion, diced; 2 cloves garlic, minced; 2 medium Roma tomatoes, diced and drained; 1 teaspoon whole fennel seed; 2 tablespoons chopped sun-dried tomatoes (packed in oil and drained); 1/2 tablespoon agave nectar or other sweetener; 1 15-ounce can cici (garbanzo) beans, rinsed and drained; 2 tablespoons lightly chopped fresh basil or 1 tablespoon dried basil; 1 tablespoon extra-virgin olive oil

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Cici (garbanzo) beans add lean protein and texture to this hearty dish. Baby artichokes can be eaten whole after cooking because they don’t have the fuzzy heart typical of larger artichokes.

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