Quick Artichoke and Broad Bean Mix

A fresh vegetarian stir-fry featuring blanched artichokes, broad beans, and Chinese leaves tossed with mushrooms and citrus.

Vegetarian Healthy Quick Artichoke Broad Beans

Estimated Nutrition

Calories

392.7

kcal / serving

785.4 kcal total

Carbs

21.3g

per serving

42.6 g total

Fat

32.4g

per serving

64.8 g total

Protein

9.1g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

Lemon Juice

1 tablespoon

LegumesPulses

100

Broad Beans

NutsSeeds

clove

Garlic

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Sunflower Oil

2 tablespoons

Pumpkin Seed Oil

2 tablespoons

Vegetables

piece

Artichoke

bases

head

Chinese Leaves

cut into strips

100

Button Mushrooms

fresh, sliced

Method

Blanch the artichoke bases and broad beans in boiling water until cooked, then drain.

Slice the blanched artichokes and remove the skins from the broad beans.

Heat sunflower oil in a pan and sauté artichokes, garlic, and half the Chinese leaves for two minutes.

Add broad beans and pumpkin seed oil to the pan and remove from the heat source.

Coat sliced mushrooms with lemon juice and combine with remaining Chinese leaves and cooked mixture.

Add additional lemon juice, season with salt and pepper, and serve.