Panache Recipe

Summary

Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
Main IngredientInterest Group

Ingredients

 Spanish onion1 Large
 Olive oil1⁄2 Cup (8 tbs)
 Green pepper1
 Green beans10 Ounce, lightly cooked (Approximately)
 Canned artichoke hearts8 Ounce, drained (2 Bottles, 4 Ounce Each)
 Eggs4
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Sliced stuffed green olives1 Tablespoon (Use Several Pieces, For Garnish)
 Pimiento1 , cut into strips (For Garnish)

Nutrition Facts

Serving size

Calories 411 Calories from Fat 293

% Daily Value*

Total Fat 33 g50.7%

Saturated Fat 5.5 g27.4%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 690.8 mg28.8%

Total Carbohydrates 21 g7.1%

Dietary Fiber 7.8 g31.4%

Sugars 6.6 g

Protein 11 g21.7%

Vitamin A 16.6% Vitamin C 94.3%

Calcium 7.5% Iron 13.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Slice the onion thinly and keep aside.
2. Slice and dice the green pepper.
3. Preheat the oven to 350°F.

MAKING
4. In a pan in olive oil cook sliced onion until it is transparent without letting it do not allow the onion to brown.
5. In a pan of fast-boiling water cook the beans for 5 minutes.
6. Into a blender or food processor puree the beans, artichoke hearts, onion and oil.
7. In a bowl beat the eggs to froth, mix with the pureed vegetables and diced green pepper and season with salt and pepper.
8. To a well-buttered 7 x 10 x 2-inch ovenproof dish preferably earthenware transfer the vegetable mixture and bake for 50 minutes.
9. Let it cool and with cover let it refrigerate.

SERVING
10. Garnish with the olives and pimiento and serve at room temperature.
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