Jerusalem Artichokes Ingredients
- 908g/2lb round Jerusalem artichokes
- 3 garlic cloves, crushed
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
- squeeze of lemon juice
Jerusalem Artichokes Recipe
Peel the artichokes, and boil for 8–10 minutes in slightly salted water. Drain in a colander, and place on serving dishes.
Meanwhile, mix together the garlic, parsley, olive oil and lemon juice. Season with salt. Drizzle the dressing over the warm artichokes, and serve immediately.