Serving Size : 4
1/2 pound small Jerusalem artichokes
1/2 Red pepper, diced, sliced
2 tablespoons Fresh lemon juice
3/4 pound Fresh green beans
1 tablespoon Walnuts, chopped
20 milliliters Garlic, minced
Pepper to taste
2 teaspoons Walnut oil
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;