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This was one of those nights where I had one ingredient that I really wanted to use (lemon thyme) and created the meal completely around it.  It turned out creamy lemony good!  I served it with Sun Dried Tomato and Caper Pilaf  which complemented the tangy lemon sauce well.

juice of two large lemons (about 1/3 cup)
1 tsp Vegetarian Better Than Bouillon No Chicken Base
1 tbsp yellow miso
1 tbsp nutritional yeast
water
1 tbsp olive oil
1 small yellow onion diced
1 clove garlic pressed
1/4 tsp fresh lemon thyme
1/4 tsp dry oregano
3 basil leaves chopped (about 1/2 tbsp)
8 oz Gardein Chicken less Strips
2 tbsp flour
12 oz frozen artichoke hearts defrosted
1/2 cup cashew cream
1 cup frozen peas defrosted
Lemon Pepper (optional)

In a 1 cup measure cup mix lemon juice, better than bouillon, miso, and nutritional yeast.  Add water to mix so it equals 1 cup and mix well.  Set aside.  Over medium/low heat saute onion, garlic, thyme, oregano, and basil in oil until onion are translucent.  Add Gardein and artichokes. Saute for 5 minutes.  Add flour and mix in well.  Saute for another 5 minutes.  Slowly mix in water mixture.  Cook for 5 more minutes.  Stir in cashew cream. Gently stir in peas and cook for 5 minutes on low. Serve with fresh ground lemon pepper.