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
ITALIAN ARTICHOKE-GREEN BEAN CASSEROLE
My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.
Nutrition Facts : Calories 207 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 616mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
- Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.
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
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
ARTICHOKE AND GREEN BEAN CASSEROLE
Make and share this Artichoke and Green Bean Casserole recipe from Food.com.
Provided by Kikimony
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Bake in casserole dish at 350 degrees for 30 minutes.
ARTICHOKE HEART-SPINACH-MUSHROOM SAUTE
Make and share this Artichoke Heart-Spinach-Mushroom Saute recipe from Food.com.
Provided by leeannthill
Categories Artichoke
Time 20m
Yield 1 1/2-2 cups, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Saute garlic, shallot and mushrooms in oil until mushrooms are browned. Add artichoke hearts, pepper and seasoning; saute for 3-5 minutes. Add spinach; saute and stir until wilted. Serve hot.
GREEN BEAN & ARTICHOKE DRESSING
My sister gave me the recipe, but I've tweaked it a bit and so has the rest of the family, but this is my version.
Provided by Darnee LW
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in olive oil until opaque in large skillet.
- Add garlic, let cook for 2-3 minute.
- Add green beans & artichoke to skillet, cook another 5 minute.
- Then add breadcrumbs and cheese, mix together well in skillet.
- Add chicken stock to create desired consistency.
- Add cayenne or Tony's to taste.
- Move dressing into a casserole dish.
- Sprinkle shredded parmesan on top.
- Bake in oven 325 for 20-25 minute.
- Enjoy!
Nutrition Facts : Calories 245.6, Fat 10.9, SaturatedFat 3.9, Cholesterol 15.9, Sodium 754.9, Carbohydrate 26.2, Fiber 5.4, Sugar 4, Protein 12.5
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
GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD
Snappy cooked green beans make for a gorgeous salad with radicchio and canned artichokes. Beyond the vegetables, all you need for this refreshing zinger of a side dish is a generous glug of olive oil, a heavy hand with salt and pepper, and an electric spritz of lemon. A sprinkle of dried oregano on top lends bottled Italian dressing vibes, but with a homemade taste. This is an excellent addition to Thanksgiving, as it lets you feed two birds with one scone: You get a green bean moment and a salad moment all at once. To prepare this in advance, assemble everything through Step 2, keep it covered in the refrigerator, then on Thanksgiving Day, proceed with the dressing.
Provided by Eric Kim
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside.
- While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.)
- Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.
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