Ingredients

• 2 tablespoons (1/4 stick) butter
• 1 pound Jerusalem artichokes (sun chokes), scrubbed, quartered lengthwise, cut crosswise into 1/8-inch-thick slices
• 2 red bell peppers, chopped
• 1 10-ounce package frozen baby lima beans, thawed
• 1/2 cup water

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Instructions

1. 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.