| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter; (1/4 stick) |
| 1 |
lb |
Jerusalem artichokes; (sun chokes), |
|
|
; scrubbed, quartered |
|
|
; lengthwise,cut |
|
|
; crosswise into |
|
|
; 1/8-inch-thick |
|
|
; slices |
| 2 |
|
Red bell peppers; chopped |
| 1 |
pk |
Frozen baby lima beans; thawed (10-ounce) |
| 1/2 |
c |
Water |
INSTRUCTIONS
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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