Jerusalem Artichoke and Lima Bean Saute

ingredients

• 2 tablespoons (1/4 stick) butter
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 1 pound Jerusalem artichokes (sun chokes), scrubbed, quartered lengthwise,
•  ,cut crosswise into 0.125 inch-thick slices
• 2 red bell peppers, chopped
• 1 10 ounce package frozen baby lima beans, thawed
• 1/2 cup water

directions

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.