Here in New Orleans, this is a common dish on holiday tables. I’ve lightened mine up a bit from the traditional version by reducing the amounts of oil, cheese and bread crumbs and using fresh or frozen green beans rather than canned.
To make this #dinnerdoneby9am I fully prepare the casserole in the morning without baking, refrigerate all day, then bake just prior to serving.
-2 lbs fresh or frozen green beans, cut into bite sized chunks
-1/4 c olive oil
-1 onion, diced
-3 cloves garlic, minced
-1 can artichoke hearts, drained and chopped
-1 tsp salt
-1/2 tsp pepper
-3/4 c parmesan cheese; divided use
-1/2 c bread crumbs
Bring a large pot of water to boil. Add green beans, boil 4 minutes, then drain and rinse with cool water.
Heat olive oil in a medium pan, over medium heat. Add onion, saute until soft (about 5 minutes). Add garlic, saute 1 additional minute. Add artichokes, saute 1 additional minute. Stir in salt and pepper. Remove from heat, stir in green beans, 1/2 c parmesan and bread crumbs. Spread into a medium sized greased casserole dish. Top with remaining 1/4 c parmesan cheese. Bake at 350 for 20-30 minutes, until the top has browned. Cool 10 minutes before serving.
