Jerusalem Artichoke and Lima Bean Sauté |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons (1/4 stick) butter |
1 pound jerusalem artichokes (sun chokes), scrubbed, quartered lengthwise, cut crosswise into 1/8-inch-thick slices |
2 red bell peppers, chopped |
1 10-ounce package frozen baby lima beans, thawed |
1/2 cup water |
Directions:
1. Melt butter in heavy large skillet over medium heat. Add artichokes and cook 5 minutes, stirring occasionally. Add peppers and beans. Stir to coat with butter. Season with salt and pepper. Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.
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