6 servings / 15 min
Prep 15 min / Cook 0 min
Ingredients
- 1/3 cup (75 mL) lemon juice
- 3 tbsp (45 mL) water
- 3 tbsp (45 mL) canola oil
- 2 tsp (10 mL) chives
- 2 tsp (10 mL) honey
- 1 1/2 tsp (7 mL) ground ginger
- 1 (14 oz/ 398 mL) can artichoke hearts, drained and cut into halves
- 1/2 cup (125 mL) carrots, peeled and sliced diagonally
- 1/2 cup (125 mL) pearl onions
- 1/2 cup (125 mL) cherry tomatoes, cut into halves
- 1 cup (250 mL) peas (if frozen, thaw and drain first)
Directions
- Combine lemon juice, water, canola oil, chives, honey and ginger in a screw top jar. Cover and shake. Set aside.
- In a large bowl, combine artichoke hearts, carrots, pearl onions and tomatoes. Stir in marinade. Cover and marinate in the refrigerator for several hours or overnight, stirring occasionally.
- Drain vegetables and add peas before serving.
Nutritional info per serving (½ cup / 125 mL)
- Calories: 130
- Protein: 3 g
- Total Fat: 7 g
Saturated Fat: 0.5 g
Cholesterol: 0 mg - Carbohydrates: 14 g
Fibre: 2 g
Sugars: 5 g
Added sugars 2 g - Sodium: 180 mg
- Potassium: 141 mg