Green Bean and Artichoke Casserole
Ingredients
- 1/2 cup extra virgin olive oil, divided
- 1/2 cup chopped onions
- 3 cloves garlic, minced
- 2 pounds fresh green beans, trimmed
- 1 cup chicken stock or broth
- 2 14-ounce cans quartered artichoke hearts, rinsed and drained
- 1 cup Italian bread crumbs, divided
- 1 cup grated Parmesan cheese, divided
- Salt and pepper
Instructions
Preheat oven to 350 degrees. Lightly grease a large baking dish; set aside. In a large saucepan over medium high heat, heat 1/4 cup olive oil. Add onions and cook, stirring occasionally, until tender, 3-5 minutes. Add garlic; cook an additional 2-3 minutes. Add green beans and chicken stock; bring to boil. Reduce heat to low and simmer, uncovered, until beans are tender and most of the liquid has evaporated, 7-10 minutes. Remove from heat and stir in artichoke hearts, 1/2 cup bread crumbs and 1/2 cup Parmesan cheese. Season to taste with salt and pepper. Pour mixture into prepared baking dish. Top with reserved bread crumbs and Parmesan cheese. Drizzle reserved 1/4 cup olive oil on top. Cover and bake for 20 minutes. Remove cover and continue baking until top is golden brown, about 10-15 additional minutes. Makes 6-8 servings.