JERUSALEM ARTICHOKES

Yield: 6 to 8 servings
Source: "Sicilian Feasts"
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=137

INGREDIENTS

- 2 pounds Jerusalem artichokes (sun chokes)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, chopped
- 2 tablespoons Italian flat-leaf parsley, chopped
- Salt and pepper to taste

DIRECTIONS

Jerusalem artichokes are difficult to peel, but since the skin
is edible, they can be scrubbed clean with a brush, or if you
wish to remove the papery skin, you can easily scrape it off
with a paring knife. Clean the Jerusalem artichokes, and cut
them in little chunks. heat the oil in a saucepan, add the
garlic, and before it begins to color, add the parsley. Stir
the garlic and the parsley, add the Jerusalem artichokes,
stir again, add salt and pepper and 1/2 cup of water. Lower
the heat, cover, and cook for 10 to 15 minutes or until tender.