SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.
Provided by Anna Stockwell
Categories Bean Lima Bean Onion Tomato Garlic Oregano Artichoke Feta Soy Free Peanut Free Lunch Dinner Wheat/Gluten-Free Vegetarian Summer Spring
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
- Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
- Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
- Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
WHITE BEAN AND ARTICHOKE GRATIN
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a small amount of water to a simmer in a pot and set a steamer basket over it.
- Using a sharp paring knife, peel the stems on the artichokes and remove the tougher outer leaves; remove the inner leaves by hand, then cut away the center chokes. Place the artichokes in the steamer basket, cover and cook until tender when pierced, about 30 minutes, adding hot water if needed during cooking. Roughly chop the artichokes into 1/2-inch pieces and combine them with the cannellini beans and leeks in a large bowl.
- Preheat the oven to 375 degrees F.
- In a separate bowl, whisk together the Parmigiano-Reggiano, heavy cream and creme fraiche. Pour into the artichoke mixture and toss well. The mixture should be creamy and smooth; if too thick, add more cream to thin. Sprinkle with salt and pepper.
- Pour the mixture into an 8-inch casserole dish. In a small bowl, combine the breadcrumbs, thyme leaves and lemon zest; sprinkle over the top of the casserole.
- Bake the gratin until the mixture is bubbly and the crust is golden brown, about 30 minutes. Finish with a sprinkle of fleur de sel.
SAUTEED NAVY BEANS AND ARTICHOKES
Freshly ground black pepper is absolutely key to this recipe - it is a traditional Italian combination with grated Romano cheese and olive oil.
Provided by amanda1432
Categories Side Dish Beans and Peas
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 33 g, Cholesterol 7.7 mg, Fat 28 g, Fiber 9 g, Protein 13.9 g, SaturatedFat 4.2 g, Sodium 966.8 mg, Sugar 0.4 g
FRESH BEANS AND ARTICHOKES
Blanch the beans so that they keep their crisp bite, as well as their bright and bold colors.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 2h5m
Number Of Ingredients 6
Steps:
- Squeeze juice of 1 lemon into a bowl of cold water; add rinds. Working with 1 artichoke at a time, snap off dark outer leaves to expose yellow leaves with green tips. Cut off dark-green top of artichoke with a serrated knife until only the pale part remains. Trim dark-green parts from base and stem with a paring knife. Scrape out purple leaves and fuzzy choke with a spoon. Rub artichoke with lemon, and add to lemon water.
- Bring a large pot of water to a boil. Add 2 teaspoons salt and the artichokes. Return to a boil, then reduce to a simmer. Cook until artichokes are tender when pierced with a knife, 15 to 20 minutes. Remove artichokes; let cool. Cut into 1/2-inch slices.
- Transfer artichokes to a bowl. Add 1/2 cup vinaigrette. Let stand at room temperature 1 hour or refrigerate up to 1 week.
- Bring a large pot of water to a boil. Add 1 tablespoon salt and half the beans. Boil until beans are tender and color is bright, about 5 minutes. Transfer beans to a colander with a slotted spoon; run under cold water. Repeat with remaining beans.
- Just before serving, toss beans with 1/4 cup vinaigrette and the parsley. Arrange on a platter. Surround with artichokes; garnish with parsley.
GREEN BEAN AND ARTICHOKE "SAUTE"
An easy side dish using canned green beans. Sun-dried tomatoes can be used instead of the optional pimiento. NOTE: Use fresh herbs of your choice. Oregano and thyme are good.
Provided by Outta Here
Categories Artichoke
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- In a glass bowl large enough to hold beans and artichokes, mix lemon juice, vinegar, 1/4 cup olive oil, and 1 tablespoon each herbs, parsley and chives.
- Toss green beans and artichoke hearts in marinade. Cover the bowl and refrigerate 30 minutes (or until ready to use).
- Drain off as much of the marinade as possible.
- Heat 1 tablespoon olive oil in a large skillet. Toss beans and artichoke hearts until heated through (about 3 or 4 minutes).
- Add 1/2 cup parsley and 1/4 cup chives.
- If using, add the chopped pimento (or sun-dried tomatoes) at the last minute for color.
- Serve immediately.
Nutrition Facts : Calories 417.6, Fat 34.6, SaturatedFat 4.9, Sodium 568.4, Carbohydrate 25.2, Fiber 14.3, Sugar 4.2, Protein 6.4
ARTICHOKE & GREEN BEAN PENNE
This pretty side dish goes well with just about any main course...and it even makes a fantastic meatless entree! Featuring colorful produce, toasted almonds and a creamy sauce, it's sure to satisfy.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook pasta according to package directions, adding the green beans during the last 5 minutes of cooking., Meanwhile, in a Dutch oven, saute mushrooms and red pepper in butter until tender. Reduce heat; stir in the artichokes, Mascarpone cheese, cream, salt and pepper. Heat through (do not boil)., Drain beans and pasta; stir into artichoke mixture. Add almonds and toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 305 calories, Fat 21g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 291mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.
GREEN BEAN & JERUSALEM ARTICHOKE SAUTE
Do it ahead right up to the last 5 minutes. Nice combo of beans and artichokes (Don't confuse Jerusalem artichokes with regular artichokes--they are very different).
Provided by Bergy
Categories Lunch/Snacks
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the green beans for about 5 minutes in boiling salted water; dash them into a bowl of cold water to stop the cooking.
- Peel artichokes under cold water. When peeled, drop them into a bowl of cold water with the lemon juice to prevent darkening.
- At serving time, melt butter (margarine) in a large skillet.
- Cut artichokes into thin slices.
- Add artichokes and beans to the skillet.
- Shake skillet and gently stir the veggies until heated through 5-6 minutes.
- Toss with parsley and oregano.
- Serve.
Nutrition Facts : Calories 144.9, Fat 10.3, SaturatedFat 6.5, Cholesterol 27.1, Sodium 80.1, Carbohydrate 12.6, Fiber 3.3, Sugar 4.8, Protein 2.3
ARTICHOKES AND GREEN BEANS
This easy and elegant treatment for vegetables complements a variety of main courses. "Whenever I make it, someone always asks for a recipe," Carole Boys writes from Wheaton, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside. , In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.
Nutrition Facts : Calories 158 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 701mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges
GREEN BEAN ARTICHOKE CASSEROLE
This is a family favorite for the holidays. It's an upgrade from the standard green bean casserole. It's easy to make and tastes so good!
Provided by Bonnie Lang Turnage-Mortgage O
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the green beans, artichoke hearts, bread crumbs, Parmesan cheese, and mozzarella cheese into a 9x13 inch baking dish. Season with garlic powder, salt and pepper. Stir to blend everything thoroughly. Drizzle olive oil over the top, then cover the dish with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.
Nutrition Facts : Calories 510.5 calories, Carbohydrate 39.5 g, Cholesterol 43.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 27 g, SaturatedFat 9.6 g, Sodium 2172.7 mg, Sugar 4.8 g
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