Jerusalem artichoke and lima bean saute

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter; (1/4 stick)
1 pounds Jerusalem artichokes; (sun chokes),
; scrubbed, quartered
; lengthwise,cut
; crosswise into
; 1/8-inch-thick
; slices
2 Red bell peppers; chopped
1 pack Frozen baby lima beans; thawed (10-ounce)
½ cup Water

Directions

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.

Serves 6.

Bon Appetit November 1992

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