1/2 lb Sm Jerusalem artichokes; -(sunchokes). sliced 3/4 lb Fresh green beans; 2 cl Garlic; minced 2 ts Walnut oil; 1/2 Red pepper; diced 2 tb 1Fresh lemon juice; 1 tb Walnuts; chopped 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
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