BOILED EGGS WITH ARTICHOKES POSHI
Ingredients
- 1 pack Artichokes Poshi
- 2 hard boiled eggs, sliced
- 2 cups mushrooms, chopped
- 2 tablespoons olive oil
- 1⁄2 cups dill, chopped
- 1⁄2 cups parsley, chopped
- 1 teaspoon balsamic vinegar
- 1 teaspoon lemon juice
- 1 tablespoon sunflower seeds
How-To
- Sauté the mushrooms in butter over medium heat until browned, then remove the pan from the heat.
- In a small bowl, mix dill, parsley, sunflower seeds, balsamic, lemon juice and olive oil.
- Transfer the mushrooms to the serving plates, add sliced eggs and Artichoke Poshi and top with parsley and dill mixture.