| 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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