Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Artichokes & Green Beans

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1/2 lb sm jerusalem artichokes; (sunchokes). sliced
3/4 lb fresh green beans
2 centiliter garlic; minced
2 teaspoon walnut oil
1/2 red pepper; diced
2 tablespoon 1fresh lemon juice
1 tablespoon walnuts; chopped
1 pepper to taste

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;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Yield: 4 sweet ones

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