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.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)