Tonight's dinner deserves a touch of Mediterranean magic with Bohos Ai Carciofi e Fagioli!

1

Start by preparing the artichokes. Trim the stems and remove the tough outer leaves. Slice them into quarters and remove any fuzzy choke inside. This usually takes about 10 minutes.

2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until they are soft and fragrant.

3

Add the prepared artichokes to the pot and cook for an additional 5 minutes, stirring occasionally.

4

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the canned beans (drained and rinsed) to the pot and reduce the heat to low. Let it simmer for about 20 minutes, allowing the flavors to blend.

5

While the dish simmers, zest and juice the lemon, and roughly chop the parsley.

6

Once the cooking time is complete, stir in the lemon juice, lemon zest, and parsley. Season with salt and pepper to taste. Cook for an additional 5 minutes.

7

Serve warm, garnished with extra parsley if desired.

4

• Add some grilled chicken or shrimp for a protein boost.
• Serve over a bed of creamy polenta for a hearty twist.
• Incorporate sun-dried tomatoes for an extra depth of flavor.

• Make sure to rinse the canned beans well to remove excess sodium.
• Adjust the amount of lemon juice based on your personal preference for acidity.
• Chilling leftovers can enhance the flavors, making it even tastier the next day.

• fat: 7g
• fiber: 15g
• protein: 10g
• calories: 250
• carbohydrates: 55g

This dish is packed with fiber from the beans and artichokes, which aids digestion and helps to maintain a healthy weight.

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