Jerusalem Artichoke and Lima Bean Saute

• 2 tablespoons (1/4 stick) butter
• 1 pound Jerusalem artichokes (sun chokes), scrubbed, quartered lengthwise, cut crosswise into 1/8-inch-thick slices
• 2 red bell peppers, chopped
• 1 10-ounce package frozen baby lima beans, thawed
• 1/2 cup water

1. Melt butter in heavy large skillet over medium heat.
2. Add artichokes and cook 5 minutes, stirring occasionally.
3. Add peppers and beans.
4. Stir to coat with butter.
5. Season with salt and pepper.
6. Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.

butter, artichokes, red bell peppers, beans, water

Taken from www.epicurious.com/recipes/food/views/jerusalem-artichoke-and-lima-bean-saute-2656 (may not work)