Edamame Sauté with Artichokes

Edamame Sauté with Artichokes

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  • Each serving
  • 170cal
  • 7g fat (0.5g sat)
  • 0mg chol
  • 340mg sodium
  • 21g carb
  • 13g fiber
  • 4g sugars
  • 10g protein


  • 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


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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