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Gallery Fresh Beans and Artichokes Credit: Frederic Lagrange Recipe Summary prep: 1 hr 25 mins total: 2 hrs 5 mins Servings: 12
Ingredients Ingredient Checklist 3 lemons, halved 10 globe artichokes Coarse salt 1 cup 10-Minute Vinaigrette (lemon variation), divided 6 cups mixed fresh beans, such as green, romano, and wax (1 1/2 pounds), trimmed 1/2 cup roughly chopped fresh flat-leaf parsley leaves, plus more for garnish
Gallery Fresh Beans and Artichokes Credit: Frederic Lagrange
Recipe Summary prep: 1 hr 25 mins total: 2 hrs 5 mins Servings: 12
Gallery
Fresh Beans and Artichokes Credit: Frederic Lagrange
Fresh Beans and Artichokes
Credit: Frederic Lagrange
Fresh Beans and Artichokes
Recipe Summary prep: 1 hr 25 mins total: 2 hrs 5 mins Servings: 12
Recipe Summary
prep: 1 hr 25 mins total: 2 hrs 5 mins
Servings: 12
prep: 1 hr 25 mins
total: 2 hrs 5 mins
prep:
1 hr 25 mins
total:
2 hrs 5 mins
Servings: 12
12
Ingredients
Ingredients
- 3 lemons, halved 10 globe artichokes Coarse salt 1 cup 10-Minute Vinaigrette (lemon variation), divided 6 cups mixed fresh beans, such as green, romano, and wax (1 1/2 pounds), trimmed 1/2 cup roughly chopped fresh flat-leaf parsley leaves, plus more for garnish
Directions
Squeeze juice of 1 lemon into a bowl of cold water; add rinds. Working with 1 artichoke at a time, snap off dark outer leaves to expose yellow leaves with green tips. Cut off dark-green top of artichoke with a serrated knife until only the pale part remains. Trim dark-green parts from base and stem with a paring knife. Scrape out purple leaves and fuzzy choke with a spoon. Rub artichoke with lemon, and add to lemon water.
Bring a large pot of water to a boil. Add 2 teaspoons salt and the artichokes. Return to a boil, then reduce to a simmer. Cook until artichokes are tender when pierced with a knife, 15 to 20 minutes. Remove artichokes; let cool. Cut into 1/2-inch slices.
Transfer artichokes to a bowl. Add 1/2 cup vinaigrette. Let stand at room temperature 1 hour or refrigerate up to 1 week.
Bring a large pot of water to a boil. Add 1 tablespoon salt and half the beans. Boil until beans are tender and color is bright, about 5 minutes. Transfer beans to a colander with a slotted spoon; run under cold water. Repeat with remaining beans.
Just before serving, toss beans with 1/4 cup vinaigrette and the parsley. Arrange on a platter. Surround with artichokes; garnish with parsley.
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Fresh Beans and Artichokes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fresh Beans and Artichokes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
