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