📝 Ingredients (Serves 2–3)

• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp ground coriander
• 1 can (14 oz) butter beans, drained and rinsed
• 1½ cups vegetable broth
• 1½ cups artichoke hearts (jarred or frozen, quartered)
• 1 tbsp preserved lemon, finely chopped
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Optional: pinch of red pepper flakes or squeeze of lemon juice
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👩‍🍳 Instructions

1. In a medium pot or wide skillet, heat the olive oil over medium heat. Add the sliced onion and cook for about 5 minutes until translucent and just beginning to brown. Stir in the chopped garlic and cook for 1 minute until fragrant.
2. Sprinkle in the ground coriander and stir for 30 seconds to bloom the spice. Add the drained butter beans and vegetable broth. Bring the mixture to a gentle simmer.
3. Stir in the quartered artichoke hearts and let the mixture cook uncovered for about 10 minutes, until everything is warmed through and the liquid has reduced slightly into a light stew.
4. Fold in the chopped preserved lemon and season with salt, pepper, and optional red pepper flakes or a squeeze of lemon juice if desired. Let it simmer another minute to blend the flavors.
5. Just before serving, stir in the fresh parsley. Spoon into shallow bowls and enjoy with a chunk of whole grain bread or over farro, rice, or quinoa.

📊 Nutrition Info (per serving)

• Calories: ~360
• Protein: 13g
• Fat: 14g
• Carbs: 38g
• Fiber: 9g
• Sugar: 3g

Lemon, legumes, and olive oil—three Blue Zone staples working in harmony.