Or, as we used to call it as kids, "stringbean-artichoke thing" ...
The best way to make this is with frozen "French-cut" green beans. Please do NOT use canned ones. Canned green beans are gross. Frozen artichoke hearts work very well in this dish -- the marinated ones in oil, not so much, but they'll do in a pinch.
I used to try to fancy this up by insisting on fresh green beans but it's a lot of work, and the frozen ones are perfectly good and a lot easier. The one way I "fancy this up" now is to grate real Parmigiano-Reggiano cheese, and not use the stuff from the green can. (Oh man, don't ever use that stuff. Domestic Parmesan will do also.)
If you're using fresh green beans and you don't mind the extra labor, split them lengthwise and parcook them until crisp-tender. (Mom always used the frozen ones, and they're fine. Also a lot easier.) Medium-dice the artichoke hearts.
- 2 lbs frozen French-cut green beans
- You use fresh ones if you like (the thin haricots will be better), but parcook them until crisp-tender first. NOT canned.
- 1 9-oz. package frozen artichoke hearts. Do not use canned. I'll know.
- 1/2 cup extra-virgin olive oil
- 1 cup Italian-seasoned bread crumbs
- 1 cup fresh grated Parmesan cheese
- 1 onion, finely diced
- 6 - 8 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Saute the onions and garlic in the olive oil. In a large bowl, mix the beans, bread crumbs, cheese, hearts, and the oil with the onions and garlic. Season liberally with black pepper; salt to taste.
Put the mixture into a 9"x14" baking dish, and sprinkle the top with additional bread crumbs and cheese. Bake at 350 for 20 - 30 minutes.
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