JERUSALEM ARTICHOKES IN WHITE WINE
1/4 pounds Jerusalem artichokes
6 tablespoons butter 1/2 cup chopped onion
1 clove garlic, minced 1/4 cup dry white wine
1 teaspoon salt 1 teaspoon white pepper
Scrub the artichokes, pare, and dice. Melt the butter in a skillet; saute the onion and garlic 5 minutes. Add the diced artichokes; saute until lightly browned. Mix in the wine, salt, and pepper. Cover, and cook over low heat 15 minutes, or until tender.
VEGETABLES HARICOTS VERTS PORTUGAISE GREEN BEANS, PORTUGUESE STYLE
2 slices salt pork or 1 cup dry white wine bacon, diced 1/2 cup beef broth
1 cup peeled, chopped 1 teaspoon salt tomatoes 1 teaspoon white pepper 1 1 pounds green beans, or 2 tablespoons minced 2 packages frozen parsley beans, thawed
Lightly brown the salt pork in a saucepan; pour off the fat. Add the tomatoes, beans, wine, broth, salt, and pepper. Bring to a boil; cover, and cook over low heat 30 minutes. Drain off most of the liquid. Taste for seasoning. Sprinkle with the parsley and serve.