Jerusalem Artichokes

1. 1

   Squeeze the lemon into a bowl of water.

2. 2

   Thinly slice the lemon and set the slices aside.

3. 3

   With a sharp knife, scrape the outside skin of the artichokes just to remove the dark nubs.

4. 4

   Slice the artichokes into 1/4-inch slices and put them in the bowl of lemon water.

5. 5

   In a large skillet set over medium-low heat, heat the oil.

6. 6

   Drain the artichoke slices and put them in the skillet.

7. 7

   Add the lemon slices, garlic, and thyme.

8. 8

   Season with the salt and pepper.

9. 9

   Cook, stirring, for 10 minutes or until the artichokes are tender when pierced with a knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.