Select Page

3 tbsp olive oil
1 onion, finely chopped
½ fennel bulb, chopped
4 cloves garlic, minced
2 15 oz cans chick peas, rinsed and drained
1 12oz jar water packed artichoke hearts, drained, rinsed and quartered
½ c pitted kalamata olives
2 tbsp lemon juice
2 tbsp cider vinegar
1 tbsp fresh rosemary, minced
½ tsp salt
¼ tsp pepper


  1. Saute only1 tbsp oil, onion and fennel and cook 5 minutes, until softened
  2. Add garlic and cook 2 minutes
  3. Stir in chick peas, artichoke heats and olives. Cook 3 minutes.
  4. Transfer to medium bowl and stir in lemon juice, vinegar and remaining oil. Add rosemary. Salt and pepper to taste.