Seasonal local food recipe No.349 – Jerusalem artichokes a la provencale

jerusalem artichokes-camel csa

This quick and easy recipe was given to me by Joan, an ex-colleague who was very fond of Jerusalem artichokes.  We’ve got plenty in our veg boxes this week thanks to the Hoare family at Restharrow Farm, Trebetherick in north Cornwall. I have no idea where she got the idea from, possibly Elizabeth David.

Serves 2-3

Preparation time: 10 minutes
Cooking time: 20-30 minutes

500 g Jerusalem artichokes
olive oil
2-3 tomatoes, chopped
1 clove garlic, chopped

Boil the artichokes in salted water, straining them before they are quite cooked.  Cut them in halves and saut√© them gently in a little olive oil with the tomatoes, garlic, and chives and parsley.

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