Sautéed Baby Beans with Artichokes and Green Olives

Serves 4

You will need:

- 2 cups baby beans (or fresh green beans)

- 8 scallions, trimmed to roughly same length as the beans

- 2 tablespoons olive oil

- 6 sprigs rosemary

- 1/2 cup green olives

- 2 quartered artichoke hearts in brine (aka: canned, quartered artichoke hearts in water)

- 1 tablespoon baby capers, drained

- 2 teaspoons tarragon vinegar (or good balsamic)

Directions:

Blanch 2 cups baby beans in boiling salted water for 2 minutes, then drain. Trim 8 scallions to roughly the same length as the beans. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Saute the beans, scallions, and 6 rosemary sprigs for 1-2 minutes or until lightly browned. Remove from the heat.

Add 1/2 cup green olives, artichoke hearts, capers, 1 tablespoon olive oil, and 2 teaspoons vinegar. Season with salt and pepper and toss to coat the vegetables with the oil and vinegar. Pile in a dish and serve warm or at room temperature. A perfect side for a spring lunch or dinner