Thursday, July 26, 2012

Crisp Artichoke & Caper Haricot Verts

Haricot verts are French green beans. You could use regular old green beans in this recipe if you wanted. Any variety will work! I prefer my haricot verts to be really crunchy so I didn't boil too long.

Crisp Artichoke & Caper Haricot Verts

* Prep Time: 10 minutes
* Cook Time: 10-15 minutes
* Ingredients:
  • 1/2 lb haricot verts
  • 1-2 tbsp olive oil
  • 1/2 medium white onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/3 cup marinated artichoke hearts
  • 2 tbsp capers
  • 1/2 lemon, juiced
  • 1 tbsp pine nuts
  • 1/2 tsp lemon spice mix (optional)*
  • salt and pepper, to taste
  • vegan Parmesan, to top (optional)*
* Recipe:
  1. Prepare an ice bath in a large bowl. Swirl haricot verts in ice bath for a few minutes then add to pot of boiling salted water. Boil haricot verts in salted water until crisp tender, about 2-3 minutes. Remove and place back into ice bath. After a few minutes, remove and pat dry.
  2. Heat frying pan with olive oil over medium heat. Cook the onions and as they become translucent, add the garlic. 
  3. Next, add the artichokes, capers, lemon juice, and pine nuts. Cook for another few minutes. 
  4. Add the salt, pepper, and lemon spice mix (if using). Top dish with vegan Parmesan if desired.
* Note: The lemon spice  mix is just something I had that I thought would be a nice touch. It's grated lemon peel, garlic powder, onion powder, and some other spices. If you don't have this, feel free to zest some of the lemon peel from when you juice the lemon. The vegan Parmesan brand I use is Galaxy topping. 

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