6 baby artichokes (or 1 (15-ounce) can artichoke hearts in water, drained)
1 teaspoon lemon juice
1 Tablespoon vegetable oil
1/2 medium sweet onion, such as Vidalia, 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
Wash artichokes and remove tough outer leaves.
With a knife, trim stem and cut off the top 1/2 inch of each artichoke.
As you go, place artichokes in a large bowl of water with 1 teaspoon lemon juice.
Let trimmed chokes soak in lemon water for 20 minutes (this helps preserve their color when cooking).
Preheat oven to 350ºF.
Remove chokes from lemon water (turn upside down to drain thoroughly) and place in a lightly oiled, shallow ceramic or glass baking dish (not metal); sprinkle with salt and pepper.
Roast in oven until tender, 30 minutes for small chokes and 45-60 minutes for medium and larger ones.
Remove from oven and cool.
Heat oil in a large nonstick or heavy skillet on medium heat.
Add onion and sauté until lightly caramelized, about 10 minutes.
Add garlic, tomatoes, fennel seed, sun-dried tomatoes and agave.
After 1 minute, reduce heat and simmer for 15-20 minutes.
Add beans, basil and olive oil, combining well.
Add salt and pepper to taste.
Halve cooled artichokes and place in a large bowl; add bean-tomato mixture and toss lightly.
Per Serving: 156 cal, 33% fat cal, 6 g fat, 1 g sat fat, 0 mg chol, 6 g protein, 22 g carb, 7 g fiber, 114 mg sodium.