Ingredients
6 cups cut fresh green beans (about 1-1/2 pounds)
1/3 cup olive oil
1 medium onion, chopped
2 garlic cloves, minced
3 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
1/2 cup minced fresh parsley
Pinch cayenne pepper
Pinch pepper
1 cup seasoned bread crumbs
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1 cup grated Parmesan cheese, divided
Directions
Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside.
In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese.
Transfer to a greased 11×7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.
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