Green Beans and Artichokes with Sun Dried Tomatoes
Brighten your table with the vibrant flavors of Green Beans and Artichokes with Sun-Dried Tomatoes, a Mediterranean-inspired dish that’s as nutritious as it is delicious. Tender-crisp green beans are beautifully paired with tangy artichoke hearts and the rich, savory sweetness of sun-dried tomatoes, all tossed in a fragrant, garlic-infused olive oil. A splash of lemon juice adds a zesty touch, while a garnish of fresh parsley provides a burst of color and freshness. Perfect as a side dish or a light vegetarian entrée, this quick and easy recipe comes together in just 25 minutes, making it an ideal choice for weeknight dinners or elegant gatherings. Serve it warm or at room temperature for a versatile dish that's packed with healthy, Mediterranean flavors.
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Recipe Information
Ingredients
- 400 grams green beans, trimmed
- 200 grams artichoke hearts, canned or jarred, quartered
- 100 grams sun-dried tomatoes, packed in oil, roughly chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt to the water, then blanch the green beans for 3-4 minutes until tender-crisp. Drain and immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the sun-dried tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, to allow their flavor to infuse into the garlic oil.
Add the quartered artichoke hearts and sauté for another 2 minutes to warm them through.
Toss the blanched green beans into the skillet, mixing well to coat them in the garlic-infused oil and combine with the other ingredients.
Season the mixture with salt, black pepper, and a drizzle of lemon juice. Stir everything together and cook for another 2 minutes, until all the flavors are melded and the beans are heated through.
Remove from heat and transfer to a serving dish. Garnish with freshly chopped parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 30.0 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
