1 Brush the beans and boil in salted water for 8-10 minutes until al dente. Then strain, rinse in cold water and drain well. Brush the Jerusalem artichokes thoroughly and slice into thin slices. Rinse the chives and cut into small rings. Rinse the tomatoes, remove stems and quarter. Peel the shallot and dice very finely. For the dressing, combine the oil, vinegar, lemon juice and sugar, season with salt and pepper. Toss the beans and Jerusalem artichokes in a bowl with the dressing, let stand briefly and distribute with tomatoes and chives on plates.