Cook beans and artichokes separately in boiling water. Test with fork to see if done. Drain and put in ice water to stop cooking.
Put butter in frying pan with enough oil to keep it from burning. Add shallots and bacon bits and saute then add garlic and saute.
Just before serving saute the artichokes until well done then add the green beans until heated through. If making a large batch divide the oil/butter mixture and fry the artichokes and green beans separately.
From Paulette Harris
This recipe has been added to the following public cookbooks:
billys notable cooking,
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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