Soak chick peas in water the night before. Cover with water and cook until just tender. Drain. Reserve.
Brush peppers with olive oil and broil in oven for a few minutes.
Remove skin and seeds. Cut into thin strips.
Blend oil, garlic, capers, anchovies, sugar, salt, and both vinegars for 2 to 3 minutes.
Combine this mixture with chick peas, artichokes and peppers. This preparation may be kept in refrigerator overnight, to marinade.
Before serving, add lettuce hand cut in medium size pieces.