Italian Herb Green Beans & Artichoke Dressing

"This is from Penzey's Spices: a submission from a customer. I was pleasantly surprised at the rich taste! I used frozen green beans."
 
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photo by Domesticated Drea photo by Domesticated Drea
photo by Domesticated Drea
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
35mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Preheat oven to 350°.
  • Steam green beans until tender and place in a bowl.
  • Add artichokes, breaking up if needed. Mix in bread crumbs, olive oil, Parmesan cheese, Italian Herb Mix and salt and pepper to taste.
  • Bake in a casserole dish 25-30 minutes, until bubbly and lightly browned.

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Reviews

  1. Oh, oh, we both loved this! Thank you so much! Let's see, even though we're trying to go vegan I used real parmesan cheese and I used much less oil (1 1/2 tablespoons). Oh yeah, I drained the can of artichokes (the only artichokes in my neck of the woods that come in jars have oil in them) THEN I reread the recipe, so I substituted 1/2 cup of vegetable broth for the juice. Instead of fresh green beans I used frozen (it was faster). I did use fresh whole wheat bread crumbs. This was exceedingly good, will have to make again! Glad to have tagged this. Thanks so much:D
     
  2. My husband and I really enjoyed this recipe. It was flavorful and a great way to use our garden's green bean supply. Even more important for a weeknight, though -- it was really easy!
     
  3. I'm so happy to have an interesting new way to serve artichokes. A nice side to Italian spaghetti and meatballs.
     
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Tweaks

  1. Oh, oh, we both loved this! Thank you so much! Let's see, even though we're trying to go vegan I used real parmesan cheese and I used much less oil (1 1/2 tablespoons). Oh yeah, I drained the can of artichokes (the only artichokes in my neck of the woods that come in jars have oil in them) THEN I reread the recipe, so I substituted 1/2 cup of vegetable broth for the juice. Instead of fresh green beans I used frozen (it was faster). I did use fresh whole wheat bread crumbs. This was exceedingly good, will have to make again! Glad to have tagged this. Thanks so much:D
     

RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
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