Green Bean & Jerusalem Artichoke Saute |
|
 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
Do it ahead right up to the last 5 minutes. Nice combo of beans and artichokes (Don't confuse Jerusalem artichokes with regular artichokes-they are very different). Ingredients:
1 lb fresh green beans, cut in 1-inch pieces, cooked until just tender |
1/2 lb jerusalem artichoke |
2 tablespoons fresh lemon juice |
1/3 cup butter or 1/3 cup margarine |
1/4 cup parsley, minced |
1/2 teaspoon dried oregano |
Directions:
1. Cook the green beans for about 5 minutes in boiling salted water; dash them into a bowl of cold water to stop the cooking.
2. Peel artichokes under cold water. When peeled, drop them into a bowl of cold water with the lemon juice to prevent darkening.
3. At serving time, melt butter (margarine) in a large skillet.
4. Cut artichokes into thin slices.
5. Add artichokes and beans to the skillet.
6. Shake skillet and gently stir the veggies until heated through 5-6 minutes.
7. Toss with parsley and oregano.
8. Serve.
|
|