My older sister gave me this recipe years ago, and I think it is the perfect recipe for leftover artichoke hearts that I have after making stuffed artichoke.

You’ll like it, too, because it’s simple, fast, and inexpensive. The trick is to use what you have on hand – don’t go shopping for this recipe. It tastes great even with adjustments. I’m writing the recipe with the primary ingredients, but you can use substitutions as desired.

Yield:6 servings


  • 2 T butter 
  • 1/4 c chopped onion
  • 2 cloves finely minced garlic
  • 3 artichoke hearts,diced 
  • 1 lb string beans Hint: If you use fresh green beans, blanche them first.
  • 1/4 c seasoned bread crumbs
  • 1/4 c grated Parmesan cheese 
  • 2 T butter or vegetable oil, 2 T flour, and 1 c milk (or 1 can condensed cream of whatever soup with 1/2 c milk)
  • salt and pepper to taste
  • a little bit of bread crumbs and Parmesan cheese (as a garnish)
  • lemon wedges (as a garnish)

Preheat the oven to 350 degrees. On the stove, heat the butter over a medium heat.
Add the onions; sauté until soft, 3-5 minutes.
Add the garlic and artichoke; sauté until the artichoke begins to brown, about 3 minutes.

Add the string beans; sauté until warm, about 3 minutes.

Add the bread crumbs, Parmesan cheese, salt, and pepper.
Mix and sauté for about 3 minutes.
Pour into a 3-quart casserole dish and set aside.

Melt the second 2 T butter on the stove;
add the 2 T flour, and sauté until blended, about 1 minute.
Then add the cup of milk and blend until the flour lumps dissolve.
(If you are using the condensed soup, pour the soup into the pan, then slowly add the milk. Heat until the soup lumps are dissolved.)

Pour the milk mixture into the casserole dish, covering the beans and artichoke.

Sprinkle on a bit more bread crumbs and parmesan cheese.
Cover and bake for 20 minutes.
Remove cover and bake for about 10 more minutes to allow the crumbs to brown a bit.

Serve with a lemon wedge – the flavors are enhanced with a squeeze or two of lemon juice. Bon appétit!