Jerusalem Artichoke And Lima Bean Sauté Food

JERUSALEM ARTICHOKE SOUP WITH LEMON AND SAFFRON

Steps:

• Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 20 minutes. Uncover, add garlic and the artichokes, and increase heat. Continue to saute for a few more minutes. Add the chicken broth and salt and pepper, to taste. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Reheat, sprinkle parsley on top, and serve.

JERUSALEM ARTICHOKES WITH SAGE BUTTER SAUCE

Steps:

• Scrub the Jerusalem artichokes well and cut crosswise into 1/4-inch rounds. Set aside.
• In a non-stick skillet over medium-high heat, melt the butter with the olive oil. Add the Jerusalem artichokes and half of the sage leaves. Sprinkle with a little bit of salt and pepper.
• Sauté the mixture until brown and just beginning to soften, turning the chokes frequently, approximately 10 minutes cooking time.
• Use a slotted spoon to transfer the Jerusalem artichokes to a shallow serving bowl.
• To the same skillet add the remaining 2 tablespoons butter and sage leaves, fry until the sage darkens and begins to crisp, about 30 seconds.
• Add lemon juice to the skillet, simmering 1 minute.
• Pour the lemon-sage butter sauce over the Jerusalem artichokes, tossing to coat well. Season with salt and pepper to taste. Garnish with the fresh parsley and a few lemon slices.

GREEN BEAN & JERUSALEM ARTICHOKE SAUTE

Steps:

• 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.

JERUSALEM ARTICHOKE AND LIMA BEAN SAUTé

Steps:

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