Created by Mikekey on November 13, 2013
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.