1 1/2 cups frozen shelled and skinned lima/fava beans, blanched quickly for a couple minutes
1 bag frozen artichoke hearts (8oz or 12oz whatever available in your grocery stores), blanched quickly for 1 minute
1 red bell pepper, cut into small diced
1 leek, cut in half lengthwise and thinly sliced
2 garlic cloves, minced
1 Serrano pepper, finely diced
2 sprigs rosemary, finely chopped
¼ cup roughly chopped parsley
Grated zest from 1 lemon
- Cook the garlic, Serrano pepper and rosemary with a couple tablespoons of olive oil over medium heat until fragrant (~1 minute).
- Add in the leeks and cook until the leeks started to soften up.
- Add in the blanched lima/fava beans, artichoke hearts and red bell pepper and cook for 3 more minutes.
- Add in the chopped parsley and lemon zest, stir to combine and serve.