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Author Notes: This is one of a few standby weeknight meals in our house, it's endlessly adaptable to what's in season, but spring and summer vegetables work best. The flavors are bright and fresh with lemon, fresh parsley and garlic which pair perfectly with the artichoke and spinach.
Recipe note: I used frozen artichoke hearts (from Trader Joe's) - they're just as quick as tinned, and I much prefer them (I hate the brine flavor that lingers on the tinned kind). Of course, if you have time, you could prepare the artichokes from scratch, the results of which would be wonderful (but who has time on a weeknight!). —cooklynveg
Serves 3 to 4
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, sliced
- 2 celery sticks, sliced
- 1 (or 2) garlic cloves sliced or minced
- 1 cup french beans, washed, topped and tailed
- 1 cup cooked artichoke hearts
- 1 cup chestnut mushrooms, washed and quartered
- 1/2 cup cooked giant butter-beans (sometimes called Lima beans)
- 2 cups fresh baby spinach, washed
- 2 tablespoons chopped fresh spinach
- 1 cup of pasta (I used fresh cavatelli, but most large sized pastas would work)
- juice of 2 lemons
- salt and black pepper
- 2-4 tablespoons of freshly grated parmesan to top
- Bring a pan of salted water to the boil, add the pasta to the pan and cook until just done, drain and set aside.
- Meanwhile heat the olive oil in a large pan (I used a non stick wok). Add the onions, celery and garlic and cook for about 3 minutes. Next add the mushrooms, french beans and butter-beans, allow to saute in the pan for another 3 to 4 minutes.
- Next, add the spinach and stir in so it begins to wilt, then add the lemon juice, parsley, salt and pepper. Stir in the cooked pasta and cook for another minute or so. Serve topped with a tablespoon or so of freshly grated parmesan cheese.
- This recipe was entered in the contest for Your Best Artichoke Recipe
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