This easy and elegant treatment for vegetables complements a variety of main courses. "Whenever I make it, someone always asks for a recipe," Carole Boys writes from Wheaton, Illinois.
INGREDIENTS
* 1-1/4 pounds fresh green beans, trimmed * 1/2 cup soft bread crumbs * 2 tablespoons olive oil, divided * 2/3 cup finely chopped onion * 1 garlic clove, minced * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered * 1/4 teaspoon salt * 1/8 teaspoon pepper * 1/4 cup shredded Parmesan cheese
SERVINGS 5 CATEGORY Lower Fat METHOD Other stovetop PREP 30 min. TOTAL 30 min.
DIRECTIONS Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside. In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs. Yield: 5 servings.
NUTRITIONAL INFO Nutritional Analysis: 3/4 cup equals 158 calories, 7 g fat (2 g saturated fat), 3 mg cholesterol, 701 mg sodium, 19 g carbohydrate, 6 g fiber, 7 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 starch.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
