Sheet-Pan Green Beans, Artichokes, and Mushrooms with Lemon Vinaigrette

Artichokes can be intimidating but all it takes is a few minutes with kitchen shears and a few chops with a vegetable knife to prep them for this dish. Here, I’ve paired artichoke wedges with bright green beans, spicy red onions, and buttery cremini mushrooms, and coated them in slivered almonds and bread crumbs. The final touch is a dash of tangy lemon and red wine vinaigrette balanced by a smattering of briny olives. Coming together on a single sheet pan, this is a gorgeous entrée for any night of the week. (Photo Source: Josie Braaten) — Artichokes can be intimidating but all it takes is a few minutes with kitchen shears and a few chops with a vegetable knife to prep them for this dish. Here, I’ve paired artichoke wedges with bright green beans, spicy red onions, and buttery cremini mushrooms, and coated them in slivered almonds and bread crumbs. The final touch is a dash of tangy lemon and red wine vinaigrette balanced by a smattering of briny olives. Coming together on a single sheet pan, this is a gorgeous entrée for any night of the week. *(Photo Source: Josie Braaten)*

| Yield: 4 servings | Time: 45 minutes |

Ingredients

Vegetable base

1 lb. green beans (trimmed)

2 large artichokes (sliced into thin wedges)

1 cup cremini or button mushrooms (sliced)

½ red onion (sliced)

Vinaigrette

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

2 cloves garlic (minced)

1 tablespoon lemon zest (grated)

⅛-¼ teaspoon salt

Add fresh ground pepper to taste

Toppings

1 cup roasted almonds (slivered)

½ cup whole wheat snack crackers (crushed)

½ cup olives of your choice (quartered or chopped)

Optional: ¼ cup parsley (minced)

Preparation

For the vegetable base

Preheat oven to 425F. Snip off the pointed ends of the green beans and rinse. Dry thoroughly, then set aside. Using kitchen shears, snip the spiky tips off each of the artichoke’s leaves. With a knife, slice off the pointed end of the whole artichoke by about a half inch. If a bit of the artichoke’s stem remains, cut it so it’s flush with the bottom of the artichoke.

Slice the artichoke in half lengthwise. Then slice it into thin wedges and peel off any extra-tough, outer leaves. Rinse and dry thoroughly, then set aside.

On a large sheet pan, combine the artichoke slices with the green beans, red onion, and mushrooms. Layer the mushrooms on top of the other vegetables. Add a cup of water (just enough to cover the bottom of the pan).

Cover with foil and bake for 15 minutes or until the artichokes can be pierced easily with a fork. Remove the foil and let roast for another five minutes or until the edges of the vegetables start to crisp. Remove from the oven, and set aside until the vegetables are no longer steaming.

For the vinaigrette

While the artichoke and bean mixture is in the oven, prepare the vinaigrette. In a small mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, and dijon mustard. Stir in the garlic, lemon zest, salt, and fresh ground pepper.

To finish

Drizzle the artichoke and bean mixture on the sheet pan with the vinaigrette. Fold together until all pieces are evenly coated. Shake to redistribute the beans and artichokes. Shake on the almonds and cracker crumbs and, using tongs or two spoons, toss until all the pieces are evenly coated.

To serve

Sprinkle on the olives and parsley. Serve over farfalle or fusilli pasta or with a side of garlic bread.

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