Grouper Fillet With Chickpeas And Artichokes

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3/4 cup chickpeas, soaked overnight in plenty of 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

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