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Panache

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Ingredients
  Spanish onion 1 Large
  Olive oil 1⁄2 Cup (8 tbs)
  Green pepper 1
  Green beans 10 Ounce, lightly cooked (Approximately)
  Canned artichoke hearts 8 Ounce, drained (2 Bottles, 4 Ounce Each)
  Eggs 4
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sliced stuffed green olives 1 Tablespoon (Use Several Pieces, For Garnish)
  Pimiento 1 , cut into strips (For Garnish)
Directions

GETTING READY
1. Slice the onion thinly and keep aside.
2. Slice and dice the green pepper.
3. Preheat the oven to 350°F.

MAKING
4. In a pan in olive oil cook sliced onion until it is transparent without letting it do not allow the onion to brown.
5. In a pan of fast-boiling water cook the beans for 5 minutes.
6. Into a blender or food processor puree the beans, artichoke hearts, onion and oil.
7. In a bowl beat the eggs to froth, mix with the pureed vegetables and diced green pepper and season with salt and pepper.
8. To a well-buttered 7 x 10 x 2-inch ovenproof dish preferably earthenware transfer the vegetable mixture and bake for 50 minutes.
9. Let it cool and with cover let it refrigerate.

SERVING
10. Garnish with the olives and pimiento and serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Artichoke
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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