Jerusalem Artichokes with Mushrooms and Truffle Oil

1. 1

   Bring a large pot of water to a boil.

2. 2

   Place the artichokes in the boiling water and cook at a low boil until tender, about 10 to 12 minutes.

3. 3

   Drain in a colander set in the sink and let sit until just cool enough to handle.

4. 4

   Quickly peel the artichokes and slice.

5. 5

   Heat the butter in a large skillet over medium heat.

6. 6

   Add the garlic and saute for 30 seconds.

7. 7

   Add the mushrooms, salt, and pepper, and saute until they give off their liquid, about 5 minutes.

8. 8

   Add the artichoke slices and parsley, and stir to combine.

9. 9

   Cook for 1 minute.

10. 10

    Remove from the heat and toss with the truffle oil.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.