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Lilly’s Table

 
 
Snap Pea Saute
Garlic Seared Polenta
© Lillys-Table.com Photo of White Bean & Artichoke Saute
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

White Bean & Artichoke Saute

from White Bean, Artichoke & Snap Pea Saute over Garlic Seared Polenta, the Week of May 13, 2012.
View the previous or next recipe for this meal.

A bit of sage, white beans & artichokes are tied together with garlic & olive oil. Freshly cooked white beans or artichokes work beautifully, but also keep it simple, with canned white beans and frozen artichokes. The fresh garlic & sage will liven everything up.

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup white beans, about 1 can, drained
  • 1½ cup artichoke heart, freshly cooked or defrosted
  • 2 tablespoons sage, fresh, roughly chopped

Serving Size: 2 People

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Preparation Instructions

Warm the olive oil, garlic and a pinch of sage in a skillet over medium-low heat. Swirl periodically. Keep the heat low enough for the garlic not to saturate the oil but not burning.

Drain and rinse the white beans well. Defrost the artichokes and shake dry if necessary.

When the garlic starts to sizzle and smell divine, add the white beans and artichokes. Toss and shake them in the pan until they are hot and coated with the garlic oil. Season with salt & pepper if necessary.

Fold in the fresh sage and toss lightly. Serve hot for dinner or at room temperature as a salad on the go.