Chick Peas And Artichokes With Arugula

1. 1

   In a large frying pan, fry bacon over low to medium heat til cooked through. Remove using slotted spoon to paper towels.Pour off most of the leftover oil, leaving about 1-2 teaspoons left in the pan.

2. 2

   Lower the heat,add cumin seeds and cook until darker in color and fragrant, about one minute.Watch closely, as they can burn quickly.

3. 3

   Add chickpeas and artichokes and give a good stir til they are warmed through. Add the sherry, bacon and greens and toss over the heat, til greens are wilted and liquid has reduced somewhat.

4. 4

   Season with salt and a generous squirt of the lemon to taste and toss again. Serve immediately.

* Per serving · 4 servings · Values may vary.