Green Bean & Jerusalem Artichoke Saute

[Guest guest]

Green Bean & Jerusalem Artichoke Saute

Source: Recipzaar.

 

 

1 lb (450 g) fresh green beans, cut in 1 " (2.5 cm) pieces

1/2 lb (225 g) jerusalem artichokes

2 tablespoons (30 ml) fresh lemon juice

1/3 cup vegan margarine

1/4 cup parsley, minced

1/2 teaspoon dried oregano

 

 

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. Melt margarine in a large skillet.

 

4. Cut artichokes into thin slices.

 

5. Add artichokes and beans to the skillet. Shake skillet and gently

stir the veggies until heated through 5 to 6 minutes.

 

6. Toss with parsley and oregano. Serve.

 

 

Serves 6.