Dixon Family Recipes - Green Bean and Artichoke Casserole

A Martha Stewart Receipe

A Better Green Bean Casserole

1 lb. Green Beans, trimmed and cut into 2-inch pieces

4 tbsp. Butter

3 tbsp. All-Purpose Flour

2 tbsp. Minced Garlic

2 cups Milk

1 (14oz.) can Artichoke Hearts in water, drained, squeezed dry, and quartered lengthwise

Cayenne Pepper to taste

6 slices White Bread, crusts removed, coarsely chopped

Salt & Black Pepper, to taste

1 Preheat oven to 425 degrees. In a large pot of salted boiling water, cook the green beans until tender, about 4 to 6 minutes. Drain and set aside.
2 In a parge saucepan, melt the butter over medium heat. Transfer 2 to a medium bowl and set aside for the breadcrumb topping. To the remaining butter add the flour and cook for 1 minute, do not let it brown. Add the garlic and cook for 30 seconds. Gradually add the milk, whisking all the time and bring to a boil. Reduce heat to a simmer and cook until the sauce has thickened, about 2 minutes. Stir in the green beans and artichoke hearts. Season with salt, black pepper, and cayenne pepper to taste. Transfer to a shallow 9 x 13 baking dish.
3 Toss the breadcrumbs with the reserved butter, scatter then over the top of the green bean mixture. Bake for 20 minutes or untll the casserile is bubbly and the breadcrumbs are toasted.