DallasCowpoke
500+ Posts
Please make the effort to use fresh beans and artichokes here. Please do NOT use canned ones. This makes all the difference between a restaurant-quality dish and something you get at Aunt Matilda's house that's only okay ...
I will allow you to use frozen beans and hearts if you wish, but don't try to get away with using canned. I'll know!!!
* 2 lbs fresh green beans or French haritots verts; OR
o You can get away with frozen ones, I suppose. NOT canned.
* 1/2 pound fresh cut artichoke hearts, OR
o I guess you could use the frozen ones, too ... 1 9-oz. package frozen artichoke hearts. Do not use canned. I'll know.
* 1/2 cup extra-virgin olive oil
* 1 cup Italian 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
If you're using fresh green beans and you don't mind the extra labor, split them lengthwise (or use French-style if frozen). Blanch the green beans in boiling salted water until barely tender. Medium-dice the artichoke hearts.
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.
Chef Paul U. CEC CCE ACF
I will allow you to use frozen beans and hearts if you wish, but don't try to get away with using canned. I'll know!!!
* 2 lbs fresh green beans or French haritots verts; OR
o You can get away with frozen ones, I suppose. NOT canned.
* 1/2 pound fresh cut artichoke hearts, OR
o I guess you could use the frozen ones, too ... 1 9-oz. package frozen artichoke hearts. Do not use canned. I'll know.
* 1/2 cup extra-virgin olive oil
* 1 cup Italian 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
If you're using fresh green beans and you don't mind the extra labor, split them lengthwise (or use French-style if frozen). Blanch the green beans in boiling salted water until barely tender. Medium-dice the artichoke hearts.
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.
Chef Paul U. CEC CCE ACF
