Food & Cooking Recipes Salad Recipes Fresh Beans and Artichokes 4.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Frederic Lagrange Prep Time: 1 hr 25 mins Total Time: 2 hrs 5 mins Servings: 12 Blanch the beans so that they keep their crisp bite, as well as their bright and bold colors. Ingredients 3 lemons, halved 10 globe artichokes Coarse salt 1 cup 10-Minute Vinaigrette (lemon variation), divided 6 cups mixed fresh beans, such as green, romano, and wax (1 ½ pounds), trimmed ½ cup roughly chopped fresh flat-leaf parsley leaves, plus more for garnish Directions Squeeze juice of 1 lemon into a bowl of cold water; add rinds. Working with 1 artichoke at a time, snap off dark outer leaves to expose yellow leaves with green tips. Cut off dark-green top of artichoke with a serrated knife until only the pale part remains. Trim dark-green parts from base and stem with a paring knife. Scrape out purple leaves and fuzzy choke with a spoon. Rub artichoke with lemon, and add to lemon water. Bring a large pot of water to a boil. Add 2 teaspoons salt and the artichokes. Return to a boil, then reduce to a simmer. Cook until artichokes are tender when pierced with a knife, 15 to 20 minutes. Remove artichokes; let cool. Cut into 1/2-inch slices. Transfer artichokes to a bowl. Add 1/2 cup vinaigrette. Let stand at room temperature 1 hour or refrigerate up to 1 week. Bring a large pot of water to a boil. Add 1 tablespoon salt and half the beans. Boil until beans are tender and color is bright, about 5 minutes. Transfer beans to a colander with a slotted spoon; run under cold water. Repeat with remaining beans. Just before serving, toss beans with 1/4 cup vinaigrette and the parsley. Arrange on a platter. Surround with artichokes; garnish with parsley. Rate it Print