INGREDIENTS
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2- 14oz cans quartered artichoke hearts, drained
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1- 10oz can sliced mushrooms, drained
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1 medium lemon, supremed and chopped
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2 cloves garlic, minced
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1/4 cup chopped parsley
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2 tbsp extra-virgin olive oil
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1/2 tsp Himalayan salt
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1/2 tsp ground black pepper
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the juice of 1 medium lemon