Green Bean Jerusalem Artichoke Saute Recipes

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:

• Scrub or peel artichokes.
• Slice each artichoke to 1/4 inch thick slices.
• In a Wok or frying pan, heat olive oil and butter on medium-high heat.
• Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
• Stir-fry for about 4 minutes, stirring often.
• Do not overcook artichokes, they should be slightly crunchy.
• Serve immediately.

Steps:

• Preheat oven to 425.
• Pour oil on 2 sheet pans. Place half of the drained chokes on each pan tossing to coat with oil.
• On a wet cutting board place the seeds and chop with a sharp knife. To grind and leave some whole.
• Add remaining ingredients to the seeds, toss to combine.
• Distribute the seeds mixture on the sunchokes.
• Roast for 15 minutes flip roast 15 more minutes. Or until chokes are crisp and tender inside.Just like a roasted potato.
• Garnish with additional seeds and rosemary.

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:

• Melt butter in heavy large skillet over medium heat. Add artichokes and cook 5 minutes, stirring occasionally. Add peppers and beans. Stir to coat with butter. Season with salt and pepper. Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.

Steps:

• Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
• Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Steps:

• Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
• To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

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:

• 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:

• 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.