Green Bean and Artichoke "Saute"

An easy side dish using canned green beans. Sun-dried tomatoes can be used instead of the optional pimiento. NOTE: Use fresh herbs of your choice. Oregano and thyme are good.

• Ready In: 35 mins
• Serves: 2-4

Ingredients

• 3  tablespoons fresh lemon juice
• 1⁄3 cup red wine vinegar
• 1⁄4 cup olive oil
• 1  tablespoon fresh herb, chopped (see note in recipe description)
• 1  tablespoon fresh parsley, chopped
• 1  tablespoon fresh chives, chopped
• 1 (14 1/2ounce) can French style green beans, drained
• 1 (6 ounce) jar artichoke hearts, drained
• 1  tablespoon olive oil
• 1⁄2 cup fresh parsley, chopped
• 1⁄4 cup fresh chives, chopped
• 2  tablespoons pimiento, chopped (optional)

Directions

1. In a glass bowl large enough to hold beans and artichokes, mix lemon juice, vinegar, 1/4 cup olive oil, and 1 tablespoon each herbs, parsley and chives.
2. Toss green beans and artichoke hearts in marinade. Cover the bowl and refrigerate 30 minutes (or until ready to use).
3. Drain off as much of the marinade as possible.
4. Heat 1 tablespoon olive oil in a large skillet. Toss beans and artichoke hearts until heated through (about 3 or 4 minutes).
5. Add 1/2 cup parsley and 1/4 cup chives.
6. If using, add the chopped pimento (or sun-dried tomatoes) at the last minute for color.
7. Serve immediately.