Artichokes & green beans

Yield: 4 sweet ones

Measure Ingredient
½ pounds Sm Jerusalem artichokes; (sunchokes). sliced
¾ pounds Fresh green beans;
2 cloves Garlic; minced
2 teaspoons Walnut oil;
½ Red pepper; diced
2 tablespoons 1Fresh lemon juice;
1 tablespoon Walnuts; chopped
Pepper to taste

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. Saute garlic 1 minutes in walnut oil, tne add bell pepper to warm. Mix all ingredients together and serve. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 124; CHO: 0mg; CAR: 20g; PRO: 4g; SOD: 6mg; FAT: 4g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

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