Warm Hericot Jaune and Tomato Salad


1 1/2 C Haricot Jaune/Yellow French Beans 10 grape tomtoes cut in half
1 T shallot finely chopped 2 T sunflower oil
Juice of one medium lemon
1/2 can quartered artichoke hearts, drained Salt and Pepper
2 C arugula


  • Put oil in a hot pan. When shimmering, add the shallot and stir on medium high heat for 1 minute, stirring constantly. Add the tomatoes and stir for another 2 minutes until the tomatoes just barely begin to soften. Add the beans.
  • Season with salt and pepper and the lemon juice and simmer on low heat with lid on for about 5 minutes. Beans should still be crisp. Put the arugula in a bowl, and empty the bean mixture into the bowl. Toss to coat and serve!

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