Pita the Moment: Lemony Artichoke-White Bean Pockets

Grab this

• 4 whole-wheat pita breads
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 can (398 mL) artichoke hearts in water, drained and roughly chopped
• 1 can (540 mL) cannellini or navy beans, drained and rinsed
• 4 packed cups baby spinach
• 1 lemon, zested and juiced
• 2 tablespoons nutritional yeast
• 2 tablespoons chopped fresh dill or parsley
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons water, plus more as needed

Do this

1. Warm the pita breads according to the package directions, then wrap them in a clean tea towel so they stay soft.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, just until fragrant.
3. Add the chopped artichokes and cook for 3 minutes, stirring once or twice, until their edges begin to turn golden.
4. Add the beans, spinach, lemon zest, nutritional yeast, salt, pepper and water. Cook for 3 to 4 minutes, stirring gently, until the spinach wilts and the beans are hot.
5. Use the back of a spoon to mash about one quarter of the beans in the skillet. Stir in 2 tablespoons lemon juice and the dill. Add another splash of water if the mixture seems dry.
6. Cut each warm pita in half, open the pockets carefully and divide the filling among them. Serve immediately with the remaining lemon wedges if desired.