Green beans, artichokes and olives

Green beans, artichokes and olives

By
From
Good Better Green
Serves
4-6

Most people love green beans and I usually serve them as a side in some shape or form. This dish is a little more daring than the usual green bean fare, but feel free to omit the olives if you wish. If you are making this in advance, remember that the acid in the lemon juice will turn the lovely bright-green beans an army green after a little while, so dress the beans just before serving.

Ingredients

Quantity Ingredient
300g fine green beans, topped and tailed
1 medium garlic clove, nely chopped
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon, Juiced
175g grilled artichokes in oil, drained and quartered if large
50g spanish couchillo olives
1 orange, zested
sea salt, to taste

Method

  1. Steam the beans in a little water until just tender. Drain immediately and refresh under cold running water until completely cooled.
  2. Put the beans with the remaining ingredients in a bowl and toss well to mix.
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