Green Bean And Artichoke Saute Recipes

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.

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.

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.

Steps:

• Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
• Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
• Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
• Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

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.

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.

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.

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.

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.

Steps:

• Saute onion and garlic in olive oil. Add green beans and artichokes and mix well. Cook for about 5 minutes, then add breadcrumbs and cheese. Mix well and put into a greased 2 quart casserole. Top with more breadcrumbs and cheese.

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.