The Ingredients
5 Jerusalem artichokes (my collection includes some mini ones)
adobo
2 tbsp extra virgin olive oil
1 garlic clove
pepper
parsley
Wash and scrub your artichokes thoroughly. The little knobs can be cut off, but no need to peel. (I just discovered these artichokes are also delicious raw!) Cut into thin slices and set aside. In a saucepan, put 2 tbsp olive oil on low heat. Use a garlic press for your clove of garlic and sautée the artichokes lightly, turning them over as needed to prevent burning. They should be crispy. Add adobo and pepper to taste. Use dried or fresh parsley to garnish and add some extra flavor. A great alternative to potatoes, and with a shorter cooking time, who wouldn't love them?!
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