Jerusalem Artichokes With Tarragon

1. 1

   Scrape the artichokes, leaving some of the skin on.

2. 2

   Parboil, putting the bigger pieces into the water first, then the smaller pieces.

3. 3

   Let them boil for two minutes, then drain.

4. 4

   Slice the artichokes when they are cool enough to handle.

5. 5

   In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown.

6. 6

   Add the garlic and cook until it becomes barely golden (do not allow it to burn).

7. 7

   Sprinkle the artichokes with tarragon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.