Recipe By : Jeanette Pothier & Ann Rislove
Serving Size : 4 Preparation Time :0:00
Categories : Vegetable
Amount Measure Ingredient -- Preparation Method
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Marinade:
3 tb Lemon juice
1/3 c Red wine vinegar
1/4 c Olive oil
Herbs -- chopped
Parsley -- chopped
Chives -- chopped
18 oz Green beans -- french cut
1 c Artichoke hearts -- drained
1 tb Olive oil
1/2 c Parsley -- chopped
1/4 c Chives -- chopped
2 tb Pimiento -- chopped (optional)
Mix marinade together. Toss green beans and artichoke hearts in
marinade. Keep in a covered glass dish in the refrigerator until
ready to cook.
Drain off as much of the marinade as possible. Heat 1 tb olive oil in
a large skillet. Toss beans and artichoke hearts until heated
through, about 3 or 4 minutes. Add parsley and chives. Add the
chopped pimento at the last minute for color.
