1/4 c. butter
9 oz. French cut beans
1/4 tsp. garlic salt
2 oz. chopped pimentos, undrained
14 oz. can artichoke hearts, drained and quartered
1/2 c. chopped pecans
3/4 tsp. Italian herb seasoning

In 2 quart saucepan on medium heat, melt the butter. Stir in beans, herbs, garlic, and pimentos. Next, stir in the hearts and nuts. Cover and cook until hearts are heated (2-3 minutes). Stir 5 to 7 minutes.