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Ingredients

  • 3/4 cup chickpeas, soaked overnight in water
  • 6 artichoke bottoms
  • Kosher salt and pepper
  • 2 tablespoons lemon juice
  • 1 3/4 pounds grouper fillet
  • 1/2 cup olive oil
  • 1 teaspoon garlic, minced
  • 1 cup vegetable stock
  • 1/2 cup tomatoes, diced into small cubes
  • 1 teaspoon preserved lemon, chopped
  • 4 tablespoons butter
  • 1/4 cup parsley, chopped
  • 1 tablespoon sesame seeds, toasted

Instructions

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