Green Bean & Jerusalem Artichoke Saute

1. 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. 2

   Peel artichokes under cold water. When peeled, drop them into a bowl of cold water with the lemon juice to prevent darkening.

3. 3

   At serving time, melt butter (margarine) in a large skillet.

4. 4

   Cut artichokes into thin slices.

5. 5

   Add artichokes and beans to the skillet.

6. 6

   Shake skillet and gently stir the veggies until heated through 5-6 minutes.

7. 7

   Toss with parsley and oregano.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.