Hot Green Beans And Artichokes

Jonathan Edwards was a zealous pastor who never forgot for a moment that his own family was a part of that flock, and that he had been appointed to be a shepherd to these sheep also, those within his own fold. He was ever concerned for the salvation of the souls of men, all men, not overlooking those closest to him. He never for one moment assumed that his own children were of the elect. George Perry Norris describes him as a “tender brooding parent.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains	French		4	Servings

INGREDIENTS

		Marinade
3	T	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	T	Olive oil
1/2	c	Parsley, chopped
1/4	c	Chives, chopped
2	T	Pimiento, chopped optional

INSTRUCTIONS

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
tablespoon 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. Serve
immediately with poached haddock Serving Ideas : Serve with poached
Haddock

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