Jerusalem Artichokes with Walnut and Dill Recipe

1. 1

   Peel the artichokes and slice paper-thin with a knife or mandoline.

2. 2

   Heat the butter to foaming in a saute pan, add the artichoke slices, and season with salt and pepper.

3. 3

   Saute until they start softening and browning but still have a little bite, just over five minutes.

4. 4

   Pour over the oil and heat through gently, then remove from the heat and stir in the walnuts and dill.

5. 5

   Squeeze on lemon juice to taste and adjust the seasonings.

6. 6

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.