Braised Jerusalem Artichokes

1. 1

   In an 8 or 9-inch nonstick skillet, heat oil over medium-high heat.

2. 2

   Add onion and garlic and saute until onion is lightly browned.

3. 3

   Add artichoke slices, salt and pepper and saute for 5 minutes; add wine and cook until almost all liquid has evaporated. Add water, cover and let simmer, stirring occasionally, until artichokes are tender, about 15 minutes.

4. 4

   Serve sprinkled with parsley.

5. 5

   2 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.