Here’s a delicious vegetarian recipe I just discovered that’s really quick and easy to make:
9 oz. frozen artichoke heart, thawed, drained, and patted dry
4 Tbs. extra-virgin olive oil, divided
8 oz. shiitake mushrooms, caps sliced, stems discarded
1 15oz can no-salt-added chickpeas, drained and rinsed
3 cloves garlic, chopped
2 scallions, sliced
6 sprigs Italian parsley, chopped
1 Tbs. fresh lemon juice, more to taste
1/2 tsp. kosher salt
In a large non-stick skillet, saute the artichokes in 1 Tbs oil until browned. Remove from the pan. Saute the mushrooms in 1 Tbs. oil until browned. Remove from the pan. Saute the chickpeas in 1 Tbs. oil until lightly browned.
Add the remaining 1 Tbs. oil, stir in the garlic, and cook for 30 seconds. Return the artichokes and mushrooms to the pan and heat through. Add the scallions and parsley. Season with lemon juice and up to 1/2 teaspoon salt if desired (I didn’t use it).
Serves 4 (as side dish, serves 2 as main dish)
Recipe from: Nutrition Action Healthletter, May 2011