Ingredients

1/2 pound small Jerusalem artichokes (sunchokes), sliced
3/4 pound fresh green beans
2 cloves garlic, minced
2 tsp. walnut oil
1/2 red pepper, diced
2 Tbsp. fresh lemon juice
1 Tbsp. walnuts, chopped
pepper to taste

Cooking Instructions

Wash and trim artichokes and beans. Bring a large kettle of water to a boil and cook artichokes until tender, about 15 minutes. Add green beans and cook 3 to 4 minutes. Drain and keep warm. Saute garlic 1 minute in walnut oil, then add bell pepper to warm. Mix all ingredients together and serve.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)