Name: Jerusalem Artichoke and Lima Bean Sauté
Yield: Serves 6
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

Recipe information

Yield
Serves 6

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

Preparation

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.