Green Bean & Jerusalem Artichoke Saute

Do it ahead right up to the last 5 minutes. Nice combo of beans and artichokes (Don't confuse Jerusalem artichokes with regular artichokes--they are very different).

• Ready In: 27 mins
• Serves: 6

Ingredients

• 1  lb fresh green beans, cut in 1-inch pieces, cooked until just tender
• 1⁄2 lb  jerusalem artichoke
• 2  tablespoons fresh lemon juice
• 1⁄3 cup butter or 1⁄3 cup margarine
• 1⁄4 cup parsley, minced
• 1⁄2 teaspoon dried oregano

Directions

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. At serving time, melt butter (margarine) in a large skillet.
4. Cut artichokes into thin slices.
5. Add artichokes and beans to the skillet.
6. Shake skillet and gently stir the veggies until heated through 5-6 minutes.
7. Toss with parsley and oregano.
8. Serve.