Green Bean & Artichoke "Saute"
Recipe: #11121
November 13, 2013
Categories: Side Dishes, Beans, Artichokes, Beans (String), Sunday Dinner, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"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 is 3 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
2 Reviews
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