Elevate your dinner game with this Thai-Italian fusion dish that bursts with flavor and is quick to make!

1

Start by preparing the artichoke. Trim the leaves and cut off the top when necessary. Steam it for about 15 minutes or until tender.

2

While the artichoke is cooking, drain and rinse the kidney beans. Set aside.

3

In a large skillet, heat the olive oil over medium heat. Add minced garlic and grated ginger, and sauté for about 2 minutes until fragrant.

4

Add the kidney beans to the skillet along with the teriyaki sauce. Stir well to combine, and let it cook for about 5 minutes on medium heat to warm the beans through.

5

Chop the cooked artichoke into smaller pieces and add it to the skillet. Cook for an additional 3-5 minutes, allowing the flavors to meld.

6

Garnish with chopped scallions right before serving.

4

• Add sautéed bell peppers for a pop of color.
• Replace kidney beans with black beans for a different flavor profile.
• Serve over jasmine rice for a heartier meal.

• Make sure not to overcook the artichoke to maintain its texture.
• Using homemade teriyaki sauce can elevate the taste significantly.
• Experiment with different types of beans or add some vegetables for extra nutrition.

• fat: 8 grams
• protein: 15 grams
• calories: 280
• carbohydrates: 45 grams

Packed with fiber from beans, the dish aids digestion and offers a balanced source of protein, suitable for various diets.

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