Green Beans with Anchovies
Rinse the green beans, trim and blanch for about 4 minutes in boiling salted water, drain, rinse in cold water and drain again. Rinse, trim and cut the scallion into narrow rings. Rinse the lemons in hot water, wipe dry, cut the peel thinly with a knife so that no white pulp is attached and cut into very thin strips. Halve and squeeze the fruit.
Saute the scallion in olive oil, add the green beans, thyme and lemon peel and cook everything together for about 1 minute. Pour in the vegetable stock, cover and simmer for 3-4 minutes.
Add the anchovy fillets as desired or cut into small pieces and gently mix into the green bean mixture. Season with pepper and lemon juice and serve the green beans on a preheated plate.