Oven Potatoes with Artichokes and Green Beans

Ingredients

• 600 g small potatoes (preferably new potatoes, cooked with skin)
• 400 g princess beans
• 3 tbsp Lemon juice
• 400 g small artichokes
• 2 onions
• 1 Garlic clove
• 60 ml oil
• 1 pinch dried bean herb
• thyme
• 30 g pine nuts
• Salt
• Pepper

Instructions

1. 1.

   Cut the potatoes in half lengthwise. Wash the beans, trim ends, remove strings if necessary, halve and blanch. In a bowl mix 1 l cold water with lemon juice. Wash artichokes, twist off stems, cut away outer leaves and tips. Quarter artichokes, remove choke, and immediately place in lemon water.

2. 2.

   Peel onions and garlic; halve onions and slice into thin strips. Finely chop garlic. Heat half the oil in a non-stick pan and sauté drained artichokes, turning constantly for about 20‑30 minutes. Add vegetable broth and simmer uncovered for about 20 minutes. Meanwhile heat remaining oil in another pan and cook potatoes with onion strips, garlic, bean herb, and thyme for 15‑20 minutes. Add beans and pine nuts and stir briefly. Finally add artichokes, reheat, season with salt and pepper. Plate on warmed dishes and serve.