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.