1 c. diced cooked ham
2 lg. onions, sliced
2 garlic cloves, minced
1 c. diced green pepper
2 tbsp. olive oil
1 tsp. salt
1 (10 oz.) pkg. Birds Eye Fordhook lima beans
1 (9 oz.) pkg. Birds Eye Deluxe artichoke hearts
1 (16 oz.) can whole peeled tomatoes

Saute ham, onions, garlic and green peppers in oil in large skillet until onions are tender but not browned. Add beans, artichokes, tomatoes and salt. Cover and simmer until vegetables are tender, about 15 minutes. Serve hot or chilled. Makes 4 servings.