Lunch & Dinner

Artichoke Saute
9 ounces frozen artichoke hearts, thawed, drained and patted dry
4 tbs extra virgin olive oil divided
8 ounces shiitake mushrooms (caps only)
(1) 15 ounce can of no salt added chick peas drained and rinsed
3 cloves garlic chopped
2 scallions sliced
6 sprigs Italian parsley chopped
1 tbs fresh lemon juice or more to taste
1/2 tps kosher salt

1. Saute artichokes in 1 teaspoon of olive oil until brown and remove from pan
2. Saute mushrooms in 1 teaspoon of olive oil until brown and remove from pan
3. Saute chickpeas in 1 teaspoon of olive oil until lightly brown
4. Add remaining teaspoon of olive oil and garlic and saute for 30 seconds
5. Return artichokes and mushrooms to the pan and heat through
6. Add scallions and parsley, season with lemon juice and salt

Advertisements