Green Bean Artichoke Bake

My O-P used to lament over the paucity of vegetable recipes containing his favorite vegetable, the green bean. He’d look for them, but would always come up short after Green Beans Amandine, and the ubiquitous Green Bean Casserole. I got to thinking about this, wondering why it was the case. Then I started thinking about my Green Bean Salad, and wondered if I could come up with a hot version to use as a side dish, and thus the Green Bean Artichoke Bake was born. I swapped the tomatoes with red peppers, and croutons with Italian breadcrumbs, but it works! Overnight marinating makes the vegetables tender and flavorful, the topping gives it a pleasant crunch.

Green Bean Artichoke Bake

1 14.5-oz. can green beans, drained
1 14-oz. can artichoke hearts, drained and quartered
1/2 cup diced Melissa’s Roasted Red Peppers
8 oz. Italian dressing, your choice
1/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 T. Butter, cut in pieces

Toss together green beans, artichokes, and red peppers. Pour Italian dressing over all, stir to coat, cover, and place in the fridge to marinate overnight. The next day, drain liquid and place vegetables in an ovenproof baking dish (or individual ramekins). Sprinkle breadcrumbs and cheese on top, dot with butter. Bake at 350° for 30 to 40 minutes, or until hot. Serves 4, but can be doubled.

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A crowd-pleasing green bean recipe for a crowd is Smothered Green Beans.

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