INGREDIENTS
1/2
medium onion (finely chopped)
14 oz
| 2 cups white beans drained (I used cannellini beans but lima or great northern would also work)
14 oz
| 2 cups canned artichoke hearts (drained & chopped)
4 cloves
garlic chopped finely
90 g
| 1 cup rolled oats (or quick oats)
1 tsp
chopped rosemary (dried or fresh)
zest of 1 lemon
1 tsp
salt
1/2 tsp
pepper