Green Beans And Artichokes With Sun-Dried Tomatoes - cooking recipe

Ingredients

1 (16 ounce) bag frozen green beans
1 (13 3/4 ounce) can artichoke hearts in brine, quartered (not oil)
1 (8 ounce) package cream cheese, softened
1/2 cup sun-dried tomato packed in oil
1 large garlic clove, chopped
2 teaspoons butter
salt & fresh ground pepper

Preparation

Sautee the garlic in the butter over medium heat for about 1 minute.
Add the whole green beans and toss with the garlic. Cover and cook the beans until they are done.
Add the artichoke hearts (I cut them into quarters)and sundried tomatoes. Cook until just heated through.
Add the cream cheese (you may want to use only 1/2 the package, but I use it all).
Heat until the cream cheese has melted and the dish is bubbling. Add salt and pepper to taste.