Vegan Hearts

serving:4

This is a vegan twist on my Nutty Hearts recipe. It can be served as an appetizer salad that is perfect for the summer months. It is colorful, refreshing, and packed with vitamins.

Gluten Free, Dairy Free, Vegan

Ingredients:
4 artichokes: just the hearts (check out how you get the hearts of an artichoke on my Nutty Hearts recipe _

1 cup green peas
1 cup diced carrots
1 cup corn
1 bunch cilantro chopped
2 tomatoes peeled
1 lemon juiced
1 tsp salt halved
2 tbsp olive oil halved

Directions:
1. In a medium size pan place the tomatoes with 1 cup water, bring to a boil the cook on medium heat till they get soft then smash them
2. Add the lemon juice, the salt, the cilantro, the olive oil and turn off the heat
3.In a small pan mix the peas, the carrots, and the corn and add a pinch of salt, 1 tbsp olive oil and half the lemon juice
4. In an oven pan place the artichoke hearts and fill them up with vegetable mixture
5. pour the tomato mixture in the tray to cover half of the artichoke
6. cover with foil, preheat the oven to 350 and bake for 40 min or until the hearts are tender, but not overcooked
7. serve cold

Benefits of Artichokes:
Rich in antioxidants, Prevents certain cancers, aids in digestion, rich in folic acid, Rich in vitamins (B complex, K), rich in potassium