Jerusalem Artichokes With Tarragon

Ingredients

• 2 pounds Jerusalem artichokes
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons fresh tarragon leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    263 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 21 grams sugars; 5 grams protein; 10 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Scrape the artichokes, leaving some of the skin on. Parboil, putting the bigger pieces into the water first, then the smaller pieces. Let them boil for two minutes, then drain.
2. Slice the artichokes when they are cool enough to handle. In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown. Add the garlic and cook until it becomes barely golden (do not allow it to burn).
3. Sprinkle the artichokes with tarragon and serve.

35 minutes