1/2 lb Sm Jerusalem artichokes; -(sunchokes). sliced 3/4 lb Fresh green beans; 2 cl Garlic; minced 2 ts Walnut oil; 1/2 Red pepper; diced 2 tb 1Fresh lemon juice; 1 tb Walnuts; chopped Pepper to taste Wash and trim artichokes and beans. Bring a large kettle of water to a boil and cook artichokes until tender, about 15 minutes minutes. Add green beans and cook 3 to 4 minutes. Drain and keep warm. Saute garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all ingredients together and serve. Food Exchange per serving: 1 STARCH/brEAD EXCHANGE + 1 FAT EXCHANGE; CAL: 124; CHO: 0mg; CAR: 20g; PRO: 4g; SOD: 6mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
How To make Artichokes & Green Beans's Videos
Creamy Spinach Artichoke Green Bean Casserole
The best green bean casserole dish- perfect for Thanksgiving
Delicious Dips: Garlic White Bean Artichoke Dip by Brian Boitano | Rachael Ray Show
The multi-talented Brian Boitano is making his second visit to the 'Rachael Ray' show and this time he's heading to the kitchen to cook up this delicious appetizer. For more follow the hashtag #RachaelRayShow
Salmon with Artichoke Spread and Sauteed Greens Beans
Salmon with Artichoke Spread and Sauteed Green Beans. This delicious recipe will definiely have your family giving you 5 stars. Easy dish to cook in under 45 minutes that your family would love.
INGREDIENTS
Wild Caught Salmon 1 1/3 cup mushrooms 4 cups of spinach 1 bag of green beans 1 cup of chicken broth 1 cup artichokes 3 tbsp garlic butter 2 tbsp garden vegetable 1 tbsp butter Mayo Parsley Black Pepper Blackend Seasoning Cajun Seasoning Pinch of Pink Himalaya Salt Garlic Powder Foil 1 tbps of Olive Oil Aluminum Foil
Directions
Pre heat skillet on level 5/6 Pre head small saucer on med Pre heat your oven 425 Season Salmon Add artichokes, garlic butter, butter to small saucer and heat for 3-4 minutes and constantly stir Coat Salmon with mayo and season with blackened seasoning, Cajun seasoning, pink salt and black pepper. Cover baking sheet with foil add 1 cup of water and add salmon. Cover airtight with foil bake for 25 minutes on 425 then removed cut the oven on high broil and broil for 5-7 minutes to get a nice char finish. Add 1 cap full of olive oil to skillet. Then add mushrooms, spinach and garden vegetable seasoning and sauté for about 10 minutes and then add greens beans with 1 cup of chicken broth. Cover and let cook for about 10-15 minutes. Stir occasionally. Remove Salmon for oven let cool for about 5-7 minutes Ready to serve. Add your artichoke sauce to top of salmon.
Old School Italian String Beans in Tomato Sauce
Today we're making classic green (string) beans in tomato sauce. The green beans are stewed in a garlicky tomato sauce until they get very soft and absorb all of the delicious flavors from the sauce. We ate this dish all the time growing up, but it's particularly good in the summer with fresh green beans. I hope you enjoy this string beans with tomato sauce recipe!
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SERVE WITH: Chicken Parmigiana Italian Chicken Cutlets Chicken Pizzaiola
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Walnut-Crusted Artichokes with Dijon Lentils and Green Beans
The walnut crust you’ll prepare provides the perfect coating for your artichokes. It will bubble on top of them, taking on a creamy texture. French lentils and green beans serve as sides, each adding a hearty flavor to the dish.
Artichoke Green Bean Dressing/Casserole
Artichoke Green Bean Dressing/Casserole
This is one of those quick easy sides or dressings that can be setup in under ten minutes. Albeit, it needs to bake for 20-30 minutes but to assemble it is a quick, easy, no brainer operation. The fact that it’s absolutely delicious is a huge bonus! I’m always looking for reasons to make this, and will go out of my way to find a main dish to pair it with. It tastes absolutely decadent and rich, and pairs great with most things. The flavor is similar to artichoke stuffing. This is a great alternative to the “traditional” green bean dish served at the holidays.
To make this all we need is:
1 garlic toe (minced well) I can of French cut green beans (drained rinsed and chopped small) 1 can of artichoke hearts (drained, rinsed and chopped small) Roughly one cup of Equals parts bread crumb and grated parm cheese Olive oil.
Mix all ingredients together until you have the consistency of dense cookie dough. Bake at 420 for 25-30 minutes until the edges brown.
And that’s all there is to it! It’s done when the edges crisp up.