- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
- Each serving
- 170cal
- 7g fat (0.5g sat)
- 0mg chol
- 340mg sodium
- 21g carb
- 13g fiber
- 4g sugars
- 10g protein
Ingredients
- 1 tablespoon olive oil
- 1/2 cup sliced onions
- 2 cloves garlic, minced
- 2 cups shelled edamame
- 1 (15-ounce) can artichoke hearts, drained
- 1/2 teaspoon chopped fresh thyme
- 1/4 cup vegetable stock
- 1/4 cup chopped roasted peppers (piquillo or your favorite variety)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon capers, rinsed and drained
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Directions
Heat oil over medium heat in a large sauté pan. Add onions and cook until soft, about 5 minutes. Stir in garlic, edamame, artichoke hearts and thyme. Sauté until garlic is fragrant, 1 to 2 minutes. Add chicken stock and bring to a simmer; cook until vegetables are heated through. Stir in peppers, parsley, capers and lemon zest; cook for 1 minute to heat through. Season to taste with salt and pepper; serve immediately.
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