Sauteed Artichokes, Beans and Rosemary
1/2 tsp olive oil 
200g baby green beans or round beans sliced on the diaganol
2 Spring onions, slice to match beans
3 Sprigs of rosemary, leaves taken off
1 Tbsp capers
1 Tin artichoke hears in bring, drained and cut into 1/4’s
Salt and Pepper
Method
- Blanch the green beans
- Heat oil in large frying pan
- Add beans, spring onions and rosemary
- Cook for 1-2 minutes or until lightly browned
- Add capers and artichokes
- Briefly heat them and season with balsamic dressing, salt and pepper
- Serve warm or cold
