Green Beans And Artichokes With Sun Dried Tomatoes Recipes

Steps:

• Soak the tomatoes in hot water.
• Wash, trim and steam the green beans for 5 to 7 minutes.
• Chop the onion; mince the garlic, and wash, dry and chop the marjoram.
• When green beans are cooked, drain and cut in quarters.
• Drain the tomatoes, and mix with the green beans and the remaining ingredients. Season with salt and pepper.

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:

• Trim beans.
• Heat oil in large skillet. Add garlic, anchovy and tomatoes. Cook on low heat until very fragrant, about 2 minutes.
• Add beans and coat with garlic mixture. Add water and bring to boil. Cook, uncovered until water evaporates and beans are glazed with garlic mixture -- about 10 minutes.
• Stir occasionally during cooking.
• Taste and add salt only of necessary.

Steps:

• Saute onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper.
• Add enough water to cover bottom of pan.
• Cook until desired doneness.

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:

• 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:

• Sautee the garlic in the butter over medium heat for about 1 minute.
• Add the whole green beans and toss with the garlic. Cover and cook the beans until they are done.
• Add the artichoke hearts (I cut them into quarters)and sundried tomatoes. Cook until just heated through.
• Add the cream cheese (you may want to use only 1/2 the package, but I use it all).
• Heat until the cream cheese has melted and the dish is bubbling. Add salt and pepper to taste.