Nutrition per serving may change if servings are adjusted.
¼ cup dry white wine
1 tablespoon tomato paste
1 tablespoon chopped fresh basil, or parsley
2 cloves garlic, minced
2 cups frozen lima beans
2 cups frozen artichoke hearts
1 pint cherry tomatoes, quartered
Salt & freshly ground pepper, to taste
Preheat oven to 400°F. Prepare 4 pieces of parchment paper or foil for papillotes (see Tip).
Whisk together wine, tomato paste, basil (or parsley) and garlic in a medium bowl. Add lima beans, artichoke hearts and cherry tomatoes; toss to coat. Season with salt and pepper.
Open the papillotes and divide the vegetable mixture among them, placing it in the center of one half of each opened paper heart. Seal the packages and place them on a baking sheet; bake until the packages are puffed, 10 to 12 minutes. Transfer the packages to small individual plates and serve.
To prepare a papillote: Cut a piece of parchment paper or foil about 12 inches by 16 inches. Fold in half an 8-by-12-inch rectangle, then cut into a half-heart shape as you would a Valentine.
142 calories;1 g fat(0 g sat); 9 g fiber; 25 g carbohydrates; 6 g protein; 97 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 955 IU vitamin A; 17 mg vitamin C; 67 mg calcium; 2 mg iron; 256 mg sodium; 363 mg potassium
Vitamin C (28% daily value), Folate (24% dv)