• Heat the olive oil in a pan and sauté the next 4 ingredients for 3 minutes.
• Add the artichoke hearts, vegetable stock and cornstarch mixture and bring it to a simmer until the sauce is thickened.
• Add the remaining ingredients and serve over cooked pasta, rice or orzo.
2 tsp. organic extra-virgin olive oil
1/2 lb. green beans, cut into 1-inch lengths
1 cup onion, chopped
1 cup red pepper, sliced
1/2 tsp. red chili flakes
1/2 cup artichoke hearts (preferably water pack), quartered
1/4 cup vegetable stock or water
1 tsp. cornstarch, dissolved in water
1 Tbsp. lemon juice
1/3 cup diced feta cheese
2 Tbsp. chopped organic kalamata olives
1/2 lb. green beans, cut into 1-inch lengths
1 cup onion, chopped
1 cup red pepper, sliced
1/2 tsp. red chili flakes
1/2 cup artichoke hearts (preferably water pack), quartered
1/4 cup vegetable stock or water
1 tsp. cornstarch, dissolved in water
1 Tbsp. lemon juice
1/3 cup diced feta cheese
2 Tbsp. chopped organic kalamata olives
This article appears in Jul 1-31, 2005.