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 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
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
PAPRIKA SHRIMP AND GREEN BEAN SAUTE
This is a really flavorful, heart healthy dish. Not only does it taste fantastic but the aromas while cooking are simply heavenly. Very simple preparation and quick cooking time makes this an easy light dinner.
Provided by ScoutDad450
Categories One Dish Meal
Time 36m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in butter beans and vinegar; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup carrots.
- Divide the green beans among 4 plates. top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup carrots.
JERUSALEM ARTICHOKE AND LIMA BEAN SAUTé
Yield Serves 6
Number Of Ingredients 5
Steps:
- Melt butter in heavy large skillet over medium heat. Add artichokes and cook 5 minutes, stirring occasionally. Add peppers and beans. Stir to coat with butter. Season with salt and pepper. Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.
PAN-FRIED JERUSALEM ARTICHOKES IN SAGE BUTTER
Provided by Bruce Aidells
Categories Salad Herb Vegetable Side Sauté Vegetarian Quick & Easy Lemon Jerusalem Artichoke Winter Sage Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
JERUSALEM ARTICHOKE AND ARTICHOKE HEART LINGUINE
Provided by Diane Morgan
Categories Pasta Sauté Vegetarian Dinner Artichoke Root Vegetable Jerusalem Artichoke Fall Winter Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- 1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
- 2 While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.
- 3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.
GREEN BEANS
Kids' favorite green beans.
Provided by TammyJean
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put green beans in a baking dish. Mix butter, brown sugar, and garlic powder together in a bowl; pour over green beans. Arrange bacon strips atop the beans.
- Bake in preheated oven until the bacon is cooked and the green beans are tender, about 30 minutes.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 24.3 g, Cholesterol 33.9 mg, Fat 13 g, Fiber 3.1 g, Protein 6.3 g, SaturatedFat 6.6 g, Sodium 699.1 mg, Sugar 18.9 g
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