Green Bean & Artichoke "Saute"

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 3 servings


  • Serving Size: 1 (433 g)
  • Calories 501.9
  • Total Fat - 37.5 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 5.7 mg
  • Sodium - 654.4 mg
  • Total Carbohydrate - 36.6 g
  • Dietary Fiber - 7.9 g
  • Sugars - 19.8 g
  • Protein - 5.9 g
  • Calcium - 129.6 mg
  • Iron - 4.7 mg
  • Vitamin C - 50.6 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

Toss green beans and artichoke hearts in marinade. Cover the bowl and refrigerate 30 minutes (or until ready to use).

Step 3

Drain off as much of the marinade as possible.

Step 4

Heat 1 tablespoon olive oil in a large skillet. Toss beans and artichoke hearts until heated through (about 3 or 4 minutes).

Step 5

Add 1/2 cup parsley and 1/4 cup chives.

Step 6

If using, add the chopped pimento (or sun-dried tomatoes) at the last minute for color.

Step 7

Serve immediately.

Tips & Variations

No special items needed.



Nice side dish. I didn't have any pimiento or sun-dried tomatoes, so used some roasted red pepper for the splash of color. Simple and good. Thanks for sharing, Mikekey.

review by:
(28 Jan 2021)


Great side dish! I used dill for the extra herb, fresh green beans and did not add the optional pimientos. Generous portions, quick to fix and tasty flavors.

review by:
(7 Jul 2017)