Green Bean & Jerusalem Artichoke Saute

• 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

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.

green beans, jerusalem artichoke, lemon juice, butter, parsley, oregano

Taken from www.food.com/recipe/green-bean-jerusalem-artichoke-saute-12487 (may not work)