Artichokes & Green Beans
Yield
4 sweet onesPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
jerusalem artichokes
sliced |
* |
| ¾ | pound |
green beans
fresh |
|
| 2 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
walnut oil
|
|
| ½ | each |
sweet red bell peppers
diced |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 1 | tablespoon |
walnuts
chopped |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
jerusalem artichokes
sliced |
* |
| 340.2 | g |
green beans
fresh |
|
| 2 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
walnut oil
|
|
| 0.5 | each |
sweet red bell peppers
diced |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 15 | ml |
walnuts
chopped |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Wash and trim artichokes and beans. Bring a large kettle of water to a boil and cook artichokes until tender, about 15 minutes minutes. Add green beans and cook 3 to 4 minutes. Drain and keep warm. Sauté garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all ingredients together and serve.
