1 box(9 oz) frozen artichoke heartsthawed and quartered
2cups(6 oz) green beanscut into 2-inch pieces
¼cupsherry vinegar
2tablespoonhoney
1teaspoonkosher salt
½teaspoonground black pepper
¼cupkalamata or black olivescrushed or quartered
¼red onionthinly sliced
1teaspoonchopped oregano
1teaspoonchopped thyme
¼cupflat-leaf parsleycoarsely chopped
10oztomatoesyellow or variegated tomatoes, cut into wedges
Instructions
Cook pasta in salted water and drain. Heat 1½ tablespoon olive oil in a skillet over medium-high heat. Add artichoke hearts and cook, stirring occasionally until golden, about 4 min.
Transfer artichokes to a large bowl, then cook green beans in skillet for 2 min; add beans to artichokes and remove skillet from heat. To make vinaigrette, stir together vinegar, honey, salt and pepper in skillet, gathering browned bits from bottom of pan. Whisk in remaining olive oil.
Add pasta, olives, onion, oregano, thyme and parsley to bowl with artichokes and beans and toss. Coat with vinaigrette, then gently stir in tomatoes.