Artichoke Hearts With Fresh Peas And Lemon


    the hearts of two large artichokes, prepared and cut into small wedges
    1 cup sugar snap peas, stems removed
    1 1/2 cups cremini mushrooms, sliced thin
    3/4 cup cooked white beans
    2 tsp olive oil
    1/4 cup vegetable broth
    1T plus 1-2 tsp lemon juice
    salt and pepper to taste

    For couscous:
    1/2 cup dry couscous
    1.25 cups water and 1/2 vegetable bouillon cube


Another Ode To Donna Klein. This Is A Side Dish Turned Into A Complete Meal

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