Ingredients

1. 4 shallots
2. 1-16oz. package of frozen edamame, shelled
3. 1 can of artichoke hearts, packed in water
4. 1 Tbsp olive oil
5. ¼ cup fresh squeezed lemon juice
6. ¼ cup sundried tomatoes

Directions

1. Heat the shelled edamame in the microwave for 2 minutes until heated through.
2. Heat the olive oil in a large skillet over medium heat and add the shallots and cook until slightly brown and soft.
3. Chop the artichoke hearts in half and place in medium-sized bowl. To this add the cooked edamame and shallots, along with sundried tomatoes and lemon juice and stir.