2/3 c onion, finely chopped 1 clove garlic, minced 1/4 c EVOO 1/2 c Italian bread crumbs 1 10oz pkg frozen French-style green beans, cooked and drained 1 14oz can artichoke hearts, drained and quartered 1/2 c freshly grated Romano cheese s&p to taste

In large skillet, saute onion and garlic in EVOO until transparent. Stir in bread crumbs, blending well to absorb oil. Add green beans, artichoke hearts and cheese. Combine throughly, yet gently. Heat slowly to soften cheese. Season with s&p.