Green Bean and Artichoke Casserole

Name: Green Bean and Artichoke Casserole
Prep time: 20 min
Total time: 40 min
Ingredients: Coarse salt and ground pepper; 1 pound green beans, trimmed and cut into 2-inch lengths; 4 tablespoons butter; 3 tablespoons all-purpose flour; 2 garlic cloves, minced; 2 cups whole milk; 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise; Cayenne pepper; 6 slices white sandwich bread, crusts removed, coarsely chopped

3.0

(274)

5 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

40 mins

Servings:

4

A green bean casserole updated with artichokes adds spark to winter weeknight meals.

Ingredients

Coarse salt and ground pepper
1 pound green beans, trimmed and cut into 2-inch lengths
4 tablespoons butter
3 tablespoons all-purpose flour
2 garlic cloves, minced
2 cups whole milk
1 can (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise
Cayenne pepper
6 slices white sandwich bread, crusts removed, coarsely chopped

Directions

Preheat oven to 425 degrees. In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain, and set aside.
In a large saucepan, melt butter over medium. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. To remaining butter in pan, add flour and garlic; cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce to a simmer; cook until sauce has thickened, 2 to 3 minutes. Stir in green beans and artichoke hearts; season with salt, pepper, and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.
Toss breadcrumbs with reserved melted butter; scatter over green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.