Wednesday, May 21, 2008

Jerusalem Artichokes

Jerusalem artichokes
serves 4

908g/2lb round Jerusalem
3 garlic cloves, crushed
2 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons olive oil
squeeze of lemon juice

• 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.

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