Artichokes & Green Bean Romano

 

(Thank you, Ginni, for bringing this to Thanksgiving last year. We are having it again!)

 

 2/3  cup onion, finely chopped

1     clove garlic, minced

1/4  cup olive oil

1/2  cup Italian bread crumbs

1     10 oz package frozen French style green beans, cooked and drained

1     14 oz can artichoke hearts, drained and quartered

1/2  cup freshly grated Romano cheese

       salt and freshly ground black pepper to taste

 

Makes 4 Servings

In large skillet, saute onion and garlic in olive oil until transparent.  Stir in bread crumbs, blending well to absorb oil.  Add green beans, artichoke hearts and cheese.  Combine thoroughly, yet gently.  Heat slowly to soften cheese.  Season to taste with salt and pepper.