Best 12 Artichokes And Green Beans Recipes

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Are you looking for a delicious and healthy side dish that is packed with flavor? Look no further than artichokes and green beans. These two vegetables pair perfectly together, and they can be cooked in a variety of ways. Whether you prefer to roast them, sauté them, or steam them, you're sure to find a recipe that you'll love. Artichokes are a good source of fiber, vitamins, and minerals, while green beans are a good source of vitamins A, C, and K. Together, these two vegetables make a nutritious and delicious meal that is perfect for any occasion.

Let's cook with our recipes!

GREEN BEAN ARTICHOKE CASSEROLE



Green Bean Artichoke Casserole image

This is a family favorite for the holidays. It's an upgrade from the standard green bean casserole. It's easy to make and tastes so good!

Provided by Bonnie Lang Turnage-Mortgage O

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 50m

Yield 8

Number Of Ingredients 8

3 (15.5 ounce) cans French cut green beans, drained
2 (14 ounce) cans artichoke hearts, drained
2 cups Italian seasoned bread crumbs
8 ounces grated Parmesan cheese
8 ounces shredded mozzarella cheese
2 tablespoons garlic powder
salt and pepper to taste
½ cup olive oil

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pour the green beans, artichoke hearts, bread crumbs, Parmesan cheese, and mozzarella cheese into a 9x13 inch baking dish. Season with garlic powder, salt and pepper. Stir to blend everything thoroughly. Drizzle olive oil over the top, then cover the dish with aluminum foil.
  • Bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.

Nutrition Facts : Calories 510.5 calories, Carbohydrate 39.5 g, Cholesterol 43.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 27 g, SaturatedFat 9.6 g, Sodium 2172.7 mg, Sugar 4.8 g

MARINATED-ARTICHOKE AND GREEN-BEAN PASTA SALAD



Marinated-Artichoke and Green-Bean Pasta Salad image

Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 10

1 pound cavatappi or other short, corkscrew-shaped pasta
Kosher salt
1 pound green beans, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
2 jars (each 12 ounces) marinated artichoke hearts
2 cups packed flat-leaf parsley leaves, chopped
Finely grated zest of 1 lemon, plus 2 tablespoons fresh juice
1/2 cup thinly sliced red onion (from 1 small onion)
1/2 cup finely grated Parmesan
Red-pepper flakes, for serving

Steps:

  • Cook pasta in a pot of generously salted water according to package directions. Add green beans to pot 4 minutes before end of cooking. Drain; transfer pasta and green beans to a large rimmed baking sheet. Drizzle with 1 tablespoon oil; toss to coat. Let cool slightly.
  • Drain artichokes; whisk brine and reserve 1/2 cup. Chop artichokes into 1-inch pieces. Transfer pasta and green beans to a large bowl. Add artichokes and reserved brine, parsley, lemon zest and juice, onion, cheese, and remaining 2 tablespoons oil; toss to combine. Season with salt and red-pepper flakes. Serve room temperature or chilled. Pasta can be made up to 4 hours ahead.

ARTICHOKE AND GREEN BEAN CASSEROLE



Artichoke and Green Bean Casserole image

Make and share this Artichoke and Green Bean Casserole recipe from Food.com.

Provided by Kikimony

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cans French style green beans, undrained
1 can artichoke, chopped
1/2 cup olive oil
1/2 cup parmesan cheese
1 cup Italian breadcrumbs
1 -2 clove garlic, minced

Steps:

  • Mix all ingredients together.
  • Bake in casserole dish at 350 degrees for 30 minutes.

GREEN BEAN AND ARTICHOKE CASSEROLE



Green Bean and Artichoke Casserole image

A green bean casserole updated with artichokes adds spark to winter weeknight meals.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 40m

Number Of Ingredients 9

Coarse salt and ground pepper
1 pound green beans, trimmed and cut into 2-inch lengths
4 tablespoons butter
3 tablespoons all-purpose flour
2 garlic cloves, minced
2 cups whole milk
1 can (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise
Cayenne pepper
6 slices white sandwich bread, crusts removed, coarsely chopped

Steps:

  • Preheat oven to 425 degrees. In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain, and set aside.
  • In a large saucepan, melt butter over medium. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. To remaining butter in pan, add flour and garlic; cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce to a simmer; cook until sauce has thickened, 2 to 3 minutes. Stir in green beans and artichoke hearts; season with salt, pepper, and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.
  • Toss breadcrumbs with reserved melted butter; scatter over green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 360 g, Fat 18 g, Fiber 8 g, Protein 12 g

LINGUINE AVGOLEMONO WITH ARTICHOKE HEARTS AND GREEN BEANS



Linguine Avgolemono with Artichoke Hearts and Green Beans image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Bean     Citrus     Egg     Pasta     Vegetable     Sauté     Vegetarian     Quick & Easy     High Fiber     Parmesan     Artichoke     Green Bean     Noodle     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3 large egg yolks
1/4 cup fresh lemon juice
1/2 cup whipping cream
12 ounces frozen artichoke hearts
8 ounces green beans, trimmed, cut on diagonal into 2-inch-long pieces
12 ounces linguine
3/4 cup freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh Italian parsley

Steps:

  • Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.
  • Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 1 1/2 cups cooking liquid.
  • Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.

GREEN BEAN AND ARTICHOKE "SAUTE"



Green Bean and Artichoke

An easy side dish using canned green beans. Sun-dried tomatoes can be used instead of the optional pimiento. NOTE: Use fresh herbs of your choice. Oregano and thyme are good.

Provided by Outta Here

Categories     Artichoke

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12

3 tablespoons fresh lemon juice
1/3 cup red wine vinegar
1/4 cup olive oil
1 tablespoon fresh herb, chopped (see note in recipe description)
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 (14 1/2 ounce) can French style green beans, drained
1 (6 ounce) jar artichoke hearts, drained
1 tablespoon olive oil
1/2 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
2 tablespoons pimiento, chopped (optional)

Steps:

  • In a glass bowl large enough to hold beans and artichokes, mix lemon juice, vinegar, 1/4 cup olive oil, and 1 tablespoon each herbs, parsley and chives.
  • Toss green beans and artichoke hearts in marinade. Cover the bowl and refrigerate 30 minutes (or until ready to use).
  • Drain off as much of the marinade as possible.
  • Heat 1 tablespoon olive oil in a large skillet. Toss beans and artichoke hearts until heated through (about 3 or 4 minutes).
  • Add 1/2 cup parsley and 1/4 cup chives.
  • If using, add the chopped pimento (or sun-dried tomatoes) at the last minute for color.
  • Serve immediately.

Nutrition Facts : Calories 417.6, Fat 34.6, SaturatedFat 4.9, Sodium 568.4, Carbohydrate 25.2, Fiber 14.3, Sugar 4.2, Protein 6.4

ARTICHOKES AND GREEN BEANS



Artichokes and Green Beans image

This easy and elegant treatment for vegetables complements a variety of main courses. "Whenever I make it, someone always asks for a recipe," Carole Boys writes from Wheaton, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 9

1-1/4 pounds fresh green beans, trimmed
1/2 cup soft bread crumbs
2 tablespoons olive oil, divided
2/3 cup finely chopped onion
1 garlic clove, minced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside. , In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.

Nutrition Facts : Calories 158 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 701mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

GREEN BEANS AND ARTICHOKES WITH SUN-DRIED TOMATOES



Green Beans and Artichokes With Sun-Dried Tomatoes image

When you've tried to follow a low carb lifestyle for a while, you like to come up with lots of interesting veggie combinations to make up for the lack of pastas and rices... This is where I got this - just needed something creamy and lovely to go with lamb chops one night.

Provided by A la Carte

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (16 ounce) bag frozen green beans
1 (13 3/4 ounce) can artichoke hearts in brine, quartered (not oil)
1 (8 ounce) package cream cheese, softened
1/2 cup sun-dried tomato packed in oil
1 large garlic clove, chopped
2 teaspoons butter
salt & fresh ground pepper

Steps:

  • Sautee the garlic in the butter over medium heat for about 1 minute.
  • Add the whole green beans and toss with the garlic. Cover and cook the beans until they are done.
  • Add the artichoke hearts (I cut them into quarters)and sundried tomatoes. Cook until just heated through.
  • Add the cream cheese (you may want to use only 1/2 the package, but I use it all).
  • Heat until the cream cheese has melted and the dish is bubbling. Add salt and pepper to taste.

Nutrition Facts : Calories 325.8, Fat 24, SaturatedFat 14, Cholesterol 67.4, Sodium 550.9, Carbohydrate 23.2, Fiber 9.5, Sugar 2.5, Protein 10.1

ARTICHOKE, MUSHROOM, AND GREEN BEAN CASSEROLE



Artichoke, Mushroom, and Green Bean Casserole image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 7

1 can quartered artichoke hearts, drained
2 cans regular cut green beans, drained
1 can (6.5 oz.) mushrooms, drained
1 can cream of mushroom soup
1/2 can milk
Dash of pepper to taste
1 small can French fried onions, divided

Steps:

  • Preheat oven to 350 degrees F. Roughly chop artichoke hearts. Mix all ingredients except 1/2 can of the French fried onions.
  • Bake for 30 minutes.
  • Remove from heat and top with remaining French fried onions. Bake 5 more minutes, and enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COLD GREEN BEAN AND ARTICHOKE SALAD



Cold Green Bean and Artichoke Salad image

A hearty and delicious salad for potlucks, barbecues, and family get-togethers.

Provided by McLaughlinMom

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 30m

Yield 5

Number Of Ingredients 14

1 ½ pounds green beans, trimmed
1 pint cherry tomatoes, halved
1 (14 ounce) jar marinated artichoke hearts, drained and chopped
½ medium red onion, sliced
¼ cup black olives, pitted
1 (14 ounce) jar cannellini beans, drained and rinsed
¼ cup freshly chopped parsley
1 tablespoon shaved Parmesan cheese, or to taste
¼ cup balsamic vinegar
1 teaspoon Dijon mustard, or more to taste
1 clove garlic, minced
salt and freshly ground black pepper to taste
½ cup olive oil
sprig of parsley for garnish (optional)

Steps:

  • Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
  • Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
  • Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
  • Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g

ARTICHOKE & GREEN BEAN PENNE



Artichoke & Green Bean Penne image

This pretty side dish goes well with just about any main course...and it even makes a fantastic meatless entree! Featuring colorful produce, toasted almonds and a creamy sauce, it's sure to satisfy.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 9 servings.

Number Of Ingredients 12

3 cups uncooked penne pasta
3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
1 cup sliced fresh mushrooms
1 medium sweet red pepper, chopped
3 tablespoons butter, cubed
1 package (8 ounces) frozen artichoke hearts, thawed and quartered
1 carton (8 ounces) Mascarpone cheese
1/4 cup heavy whipping cream
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup slivered almonds, toasted
1/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, cook pasta according to package directions, adding the green beans during the last 5 minutes of cooking., Meanwhile, in a Dutch oven, saute mushrooms and red pepper in butter until tender. Reduce heat; stir in the artichokes, Mascarpone cheese, cream, salt and pepper. Heat through (do not boil)., Drain beans and pasta; stir into artichoke mixture. Add almonds and toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 305 calories, Fat 21g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 291mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein.

GREEN BEAN, ARTICHOKE AND RADICCHIO SALAD



Green Bean, Artichoke and Radicchio Salad image

Snappy cooked green beans make for a gorgeous salad with radicchio and canned artichokes. Beyond the vegetables, all you need for this refreshing zinger of a side dish is a generous glug of olive oil, a heavy hand with salt and pepper, and an electric spritz of lemon. A sprinkle of dried oregano on top lends bottled Italian dressing vibes, but with a homemade taste. This is an excellent addition to Thanksgiving, as it lets you feed two birds with one scone: You get a green bean moment and a salad moment all at once. To prepare this in advance, assemble everything through Step 2, keep it covered in the refrigerator, then on Thanksgiving Day, proceed with the dressing.

Provided by Eric Kim

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

8 ounces green beans
Salt
1 head radicchio
1 (14-ounce) can artichoke hearts
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 lemon, halved
Pinch of dried oregano

Steps:

  • Snap the tough stem ends off the green beans, then cut into 2-inch pieces or in halves. Meanwhile, bring a medium saucepan of water to a boil and season generously with salt. Add the green beans and boil until bright green, 1 to 2 minutes. Drain in a colander, rinse under cold tap water to stop the cooking and set aside.
  • While the beans continue draining, slice the radicchio in half and cut out the core (the hard white part in the bottom-center). Cut each radicchio half into 2-inch pieces, separate the leaves and arrange on a large platter. Scatter the green beans over the radicchio. Drain the artichoke hearts very well, cut each in half lengthwise and arrange cut sides up over the green beans. (If making ahead, you can stop here, cover the platter and refrigerate for up to 24 hours, then proceed with Step 3 the following day.)
  • Drizzle the salad with the olive oil and season generously with salt and pepper. Squeeze 1 lemon half over the salad and sprinkle with the oregano. Taste for seasoning, adding more salt, pepper or lemon as desired. Serve just like this or toss and serve.

Tips:

  • Choose the freshest artichokes and green beans you can find. Look for artichokes that are heavy for their size with tightly closed leaves and no signs of bruising or browning. Green beans should be bright green and crisp.
  • Prepare the artichokes properly. To remove the choke, simply use a spoon to scoop it out from the center of the artichoke. You can also trim the outer leaves if they are tough or brown.
  • Cook the artichokes and green beans until they are tender. Artichokes can be steamed, boiled, or roasted. Green beans can be boiled, steamed, or sautéed.
  • Season the artichokes and green beans to taste. You can use a variety of seasonings, such as salt, pepper, garlic, lemon juice, or olive oil.
  • Serve the artichokes and green beans immediately. They are best enjoyed when they are hot and fresh.

Conclusion:

Artichokes and green beans are a delicious and healthy combination that can be enjoyed in a variety of ways. Whether you are looking for a simple side dish or a more elaborate main course, there is an artichoke and green bean recipe out there that is sure to please everyone at your table. So next time you are looking for a new and exciting way to enjoy these two vegetables, give one of these recipes a try.

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