Best Lima Beans With Roasted Artichoke Hearts Recipes

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ARTICHOKE, LIMA BEAN AND PEA SALAD



Artichoke, Lima Bean and Pea Salad image

Categories     Salad     Bean     Vegetable     Quick & Easy     Artichoke     Summer     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

1/4 cup red wine vinegar
2 tablespoons minced shallot
2 tablespoons whipping cream
1/4 cup extra-virgin olive oil
2 14 1/2-ounce cans chicken broth
1 16-ounce bag frozen baby lima beans
2 14-ounce cans water-packed artichoke hearts, drained, quartered
1 16-ounce bag frozen petite peas
1/4 cup chopped fresh mint
Fresh mint sprigs

Steps:

  • Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
  • Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.
  • Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature.

JERUSALEM ARTICHOKE AND LIMA BEAN SAUTé



Jerusalem Artichoke and Lima Bean Sauté image

Yield Serves 6

Number Of Ingredients 5

2 tablespoons (1/4 stick) butter
1 pound Jerusalem artichokes (sun chokes), scrubbed, quartered lengthwise, cut crosswise into 1/8-inch-thick slices
2 red bell peppers, chopped
1 10-ounce package frozen baby lima beans, thawed
1/2 cup water

Steps:

  • Melt butter in heavy large skillet over medium heat. Add artichokes and cook 5 minutes, stirring occasionally. Add peppers and beans. Stir to coat with butter. Season with salt and pepper. Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.

PASTA WITH BEANS, ARTICHOKES, AND OLIVES



Pasta With Beans, Artichokes, and Olives image

Make and share this Pasta With Beans, Artichokes, and Olives recipe from Food.com.

Provided by Gr8ful Dad

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
1 cup mushroom, sliced
1/4 cup white wine
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 (14 1/2 ounce) cans diced tomatoes, with Italian seasonings
15 ounces black beans, rinsed and drained
15 ounces cannellini beans, rinsed and drained
12 -16 ounces fettuccine or 12 -16 ounces other pastas, cooked
14 ounces artichoke hearts, drained and chopped
1/2 cup kalamata olive, pitted

Steps:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add onions and garlic and sauté 2-3 minutes.
  • Add mushrooms and sauté 3-5 additional minutes.
  • Deglaze pan with white wine.
  • Add oregano, basil, salt, and pepper and sauté 1 minute.
  • Add tomatoes; cover and simmer 10 minutes.
  • Add beans; cover and simmer an additional 5 minutes.
  • Combine bean mixture, hot cooked pasta, artichoke hearts, and olives in a large bowl; toss well.
  • Serve hot or at room temperature sprinkled with fresh parsley and grated parmesan.

Nutrition Facts : Calories 794.7, Fat 10.5, SaturatedFat 2.1, Cholesterol 71.8, Sodium 1094.2, Carbohydrate 141.3, Fiber 28.1, Sugar 11.9, Protein 37.9

SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA



Saucy Beans and Artichoke Hearts with Feta image

Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.

Provided by Anna Stockwell

Categories     Bean     Lima Bean     Onion     Tomato     Garlic     Oregano     Artichoke     Feta     Soy Free     Peanut Free     Lunch     Dinner     Wheat/Gluten-Free     Vegetarian     Summer     Spring

Yield 6-8 servings

Number Of Ingredients 11

1/2 cup plus 1 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large onion, finely chopped
2 large tomatoes, grated on the large holes of a box grater
4 garlic cloves, finely grated
1 Tbsp. tomato paste
1 tsp. finely chopped fresh oregano (or 1 Tbsp. dried), plus more for serving
1/2 tsp. crushed red pepper flakes, plus more for serving
Kosher salt
2 (14-oz.) cans artichoke hearts, drained, halved lengthwise
3 (14-oz.) cans lima or other large white beans, drained, rinsed, or 4 cups homemade beans, drained
1½ cups crumbled feta (about 8 oz.)

Steps:

  • Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
  • Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
  • Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
  • Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.

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