dinner · lunch · Greek-inspired
Lemon Dill Black Bean & Artichoke One-Pot Skillet
A lemony one-pot skillet with black bean, artichoke heart, and a lemon dill finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups black bean, drained and rinsed
- 3 cups artichoke heart, drained
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lemon juice
- 1 tsp dill
- 1 tsp oregano
- ½ cups vegetable broth
Equipment
Large skillet
How to make it
- 1
Heat the olive oil in a large skillet; add the black bean, artichoke heart, and salt.
- 2
Stir in the lemon juice, dill, oregano and vegetable broth. Cook until the black bean is hot and the vegetables are tender.
- 3
Cook until the artichoke heart is tender and the vegetable broth lightly coats the black bean.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.