Green Bean & Jerusalem Artichoke Saute - cooking recipe

Ingredients

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

Preparation

Cook the green beans for about 5 minutes in boiling salted water; dash them into a bowl of cold water to stop the cooking.
Peel artichokes under cold water. When peeled, drop them into a bowl of cold water with the lemon juice to prevent darkening.
At serving time, melt butter (margarine) in a large skillet.
Cut artichokes into thin slices.
Add artichokes and beans to the skillet.
Shake skillet and gently stir the veggies until heated through 5-6 minutes.
Toss with parsley and oregano.
Serve.