INGREDIENTS
Serves 2
1 cup canned artichoke hearts, drained, reserving 2 tablespoons liquid
2 tablespoons extra-virgin olive oil
1 cup sliced cremini mushrooms
2 cloves garlic, minced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 cup canned cannellini beans, drained and rinsed
2 tablespoons grated Romano cheese
1. Cut artichoke hearts into thirds and set aside. In a large skillet, heat olive oil over medium heat. Add mushrooms; cook and stir 4–5 minutes until tender. Sprinkle with garlic, salt, pepper, and thyme; cook and stir 1 minute longer.
2. Add drained artichoke hearts and cannellini beans along with reserved artichoke liquid. Cook and stir 4–5 minutes until ingredients are hot. Sprinkle with cheese, cover pan, remove from heat, and let stand 4 minutes. Stir and serve immediately.
COMPLETE PROTEINS
When planning vegetarian menus, it’s important to consider complete proteins. Your body needs complete proteins to heal injuries and keep healthy. Beans and grains are a common combination that provides these proteins. You don’t need to fulfill all the requirements in one day; balancing over a two-day period is just fine.