I stopped at the farm market the other day to pick up some broccoli (Cam is demanding it every day right now) and what did they have at the checkout? Shelled fresh lima beans! Yay! I immediately started tasting Never Say Never Again Lima Beans in my mind. So, into my cart they went.
I had recently seen a recipe in Whole Living magazine for a tapas dish of dried lima beans and roasted artichokes. That was all the inspiration I needed, I was going to try a dish similar to Never Say Never, but this time using artichokes. I had marinated artichoke hearts in the pantry, tomato confit in the freezer, garlic, sea salt, good extra virgin olive oil and the limas. Time to play!
Fresh Lima Beans with Roasted Tomatoes and Artichokes
1/2 to 1 lb fresh lima beans, shelled (locally grown) One note – shelled limas are not as good as when you get them in the pods and shell them yourself. That extra freshness is worth the effort, I will not fall for ‘easy’ again.
1 6.5-ounce jar of marinated artichoke hearts, drained
1 1/2 cups tomato confit (from the garden) (you can also use a 14.5-ounce can of fire-roasted tomatoes)
1/4 cup extra virgin olive oil
4 cloves garlic, chopped
Sea salt, if needed
Preheat oven 375F.
In a 9 x 13 baking dish, mix together the limas, tomatoes, artichokes, oil, and garlic.
Bake, uncovered, for 40 minutes, stirring occasionally. Remove from the oven. Taste and adjust seasoning if necessary, enjoy!
Serves 4 as a side dish.
- ‘Never Say Never Again’ Lima Beans (andreasgardencooking.com)
- Roasted Tomato and Artichoke Flatbread Pizza (news.health.com)
- Lima beans with garlic, sunripe tomatoes, chili and zucchini (annesturetucker.com)
- Tomato & Mustard Seed Rice with Roasted Zucchini and Artichoke Hearts (beardandbonnet.wordpress.com)