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
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
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.
GREEN BEAN ARTICHOKE CASSEROLE
This is one of those "this might be good" type recipes. I tried it out and have been making it ever since. If you would like you could also add garlic and/or onion power for a little more flavor. Its also yummy as a dip. Recipe is easily doubled or tripled for large groups although I warn you, as you can see, I approximated the measurements.
Provided by Malriah
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except french fried onions in a casserole dish and mix well.
- (I usually do this with my hands so that the choke hearts get blended in well.) Top with onions and dot with butter.
- Cover and bake in a 400F oven for 15 minutes.
- Uncover and continue to bake for 15-20 minutes longer (or until onions start to brown).
ITALIAN GREEN BEAN AND ARTICHOKE CASSEROLE
Make and share this Italian Green Bean and Artichoke Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Add the beans, artichoke hearts, and salad dressing to a shallow dish; toss to coat.
- Cover and marinate overnight.
- Drain vegetables.
- Transfer vegetables to a lightly greased 2-quart casserole dish.
- In a small bowl, mix together the bread crumbs and cheese; sprinkle evenly over the vegetables.
- Bake,uncovered, in a 350° oven for 30 minutes or until heated.
Nutrition Facts : Calories 156, Fat 7.2, SaturatedFat 1.7, Cholesterol 3.7, Sodium 1035.7, Carbohydrate 19.6, Fiber 6.7, Sugar 4, Protein 6.3
ARTICHOKE GRATINATA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Warm the olive oil in a heavy bottom skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. Add the chicken broth and wine and simmer for 3 minutes. Transfer the artichoke mixture to a 2-quart baking dish.
- Melt the butter in the same skillet used to cook the artichokes. In a small bowl mix the melted butter with the bread crumbs. Stir in the Parmesan and top the artichokes with the bread crumbs. Bake until the top is golden, about 10 minutes.
COLD GREEN BEAN AND ARTICHOKE SALAD
A hearty and delicious salad for potlucks, barbecues, and family get-togethers.
Provided by McLaughlinMom
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 5
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
- Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
- Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
- Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g
ITALIAN HERB GREEN BEANS & ARTICHOKE DRESSING
This is from Penzey's Spices: a submission from a customer. I was pleasantly surprised at the rich taste! I used frozen green beans.
Provided by WI Cheesehead
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Steam green beans until tender and place in a bowl.
- Add artichokes, breaking up if needed. Mix in bread crumbs, olive oil, Parmesan cheese, Italian Herb Mix and salt and pepper to taste.
- Bake in a casserole dish 25-30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 481.4, Fat 32.3, SaturatedFat 6.3, Cholesterol 11, Sodium 490.1, Carbohydrate 38.5, Fiber 10.5, Sugar 3.4, Protein 13.8
GREEN BEAN AND ARTICHOKE CASSEROLE
A green bean casserole updated with artichokes adds spark to winter weeknight meals.
Provided by Martha Stewart
Categories Casserole Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain, and set aside.
- In a large saucepan, melt butter over medium. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. To remaining butter in pan, add flour and garlic; cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce to a simmer; cook until sauce has thickened, 2 to 3 minutes. Stir in green beans and artichoke hearts; season with salt, pepper, and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.
- Toss breadcrumbs with reserved melted butter; scatter over green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 360 g, Fat 18 g, Fiber 8 g, Protein 12 g
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, 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.
GREEN BEAN AND ARTICHOKE HEART "CASSEROLE"
When I was 10, my mom made me try this in order to have dessert, and I have been hooked on it ever since. note 1: I always use frozen green beans note 2: Do NOT use garlic powder!
Provided by emilynye
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dice onion. In a large skillet, Sautee with garlic in olive oil until the onions are translucent. Leave on stove.
- Add bread crumbs; stir. Let them soak up the extra oil.
- Add artichoke hearts and parmesan; stir.
- Add the green beans to the mix, just long enough to heat them.
- Take off of heat, add almonds as garnish and stir.
- Serve and enjoy!
Nutrition Facts : Calories 187.5, Fat 6.3, SaturatedFat 2.5, Cholesterol 11, Sodium 328.8, Carbohydrate 24.8, Fiber 7.9, Sugar 4.7, Protein 10.4
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