Ingredients

• 1 (15-ounce) can of artichoke hearts, rinsed
• 1 tsp sumac
• 1/2 tsp ground allspice
• 4 tbsp butter
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 1 cup white arborio rice
• 2 tbsp preserved lemon paste, substitute with lemon juice
• 4 tablespoons white miso paste diluted in 4 cups water
• 4 tablespoons plant-based unsalted butter
• 1 sprig of fresh rosemary or 1/4 teaspoon of dried rosemary
• 1 (15oz) can of great northern or cannellini beans
• 1 oz (about 2-3 tbsp) grated Parmigiano reggiano
• salt/pepper to taste

Instructions

1. Drain artichokes. Heat 2 tbsp butter in a skillet over med heat. Add artichokes, stirring frequently until slightly charred. Add sumac and allspice, and sauté until coated and fragrant. Remove from pan.
2. Make miso broth by whisking together miso paste with water in a sauce pot over medium heat until warm.
3. In the same skillet, add the remaining butter. Add diced onions and garlic, and sauté for 3-4 mins until slightly golden brown. Add preserved lemon paste.
4. Pour in arborio rice and toss until coated w/ onion-garlic mixture, about 2 mins. Add rosemary.