Fresh Beans And Artichokes Recipes

15 MINUTE TUSCAN BEANS WITH ARTICHOKES AND SPINACH

Steps:

• If using frozen spinach, defrost it in a bowl in the microwave.
• Heat a dash of oil in a large frying pan, and add the red onion, garlic and spinach. Cook for a few minutes over a medium heat, then add the drained tins of cannellini beans. Cook for a further 5 minutes, stirring regularly.
• Next, add the the artichokes and sun-dried tomatoes, and mix to combine.
• Heat through, then season to taste and serve with a squeeze of lemon juice if desired.

SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA

Steps:

• Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
• Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
• Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
• Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

EASY STEAMED ARTICHOKES

Steps:

• Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
• Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

MEDITERRANEAN ARTICHOKE AND FRESH FAVA STEW

Steps:

• Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of 1/2 lemon.
• Heat 2 tablespoons of the oil over medium heat in a large, heavy casserole or Dutch oven. Add the onion, and cook, stirring, until tender, about three minutes. Add the garlic, and cook, stirring, for a minute until fragrant. Drain the artichokes, and add the skinned fava beans, the fennel or dill, and the juice of 1 lemon (3 tablespoons) and the remaining olive oil. Add enough water to just cover everything, and salt to taste. Bring to a simmer. Cover and simmer 20 to 30 minutes until the vegetables are tender and the broth fragrant.
• Turn the heat to high, and reduce the liquid in the pan by about a third. Stir in a generous amount of freshly ground pepper. Taste and adjust salt. Serve warm.

ITALIAN ARTICHOKE-GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.

FAVA BEAN, PEA, AND ARTICHOKE STEW

Steps:

• Prepare fava beans:
• Blanch beans in a 2-quart pot of boiling water 1 minute, then drain in a sieve and immediately transfer to a bowl of ice and cold water to stop cooking. Gently peel off skins (it's not necessary to peel edamame, if using).
• Prepare artichokes:
• Fill a large bowl with 4 cups cold water and squeeze juice from 2 lemon halves into bowl.
• Cut off stem of 1 artichoke and reserve. Cut off top inch of artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips.
• Cut remaining leaves flush with top of artichoke bottom using a paring knife, then quarter bottom. Cut out fuzzy choke and purple leaves with paring knife. Trim dark green fibrous parts from base and side of artichoke, then rub cut surfaces with a remaining lemon half and put artichoke bottom in bowl of acidulated water.
• Trim 1/4 inch from end of reserved stem to expose inner core, then trim sides of stem down to pale inner core (don't worry if remaining stem is very thin). Rub cut surfaces with lemon half and put in bowl of acidulated water. Trim remaining artichokes, including stems, in same manner.
• Prepare stew:
• Drain artichokes and cut crosswise into 1/4-inch-thick slices, including stems. Cook guanciale and onion in oil in a 5-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, about 6 minutes. Add sliced artichokes, fava beans, and remaining ingredients and simmer, covered, stirring occasionally, until vegetables are tender, about 45 minutes.