serves 4
ingredients
908g/2lb round Jerusalem
artichokes
3 garlic cloves, crushed
2 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons olive oil
squeeze of lemon juice
salt
• Peel the artichokes, and boil for
8–10 minutes in slightly salted
water. Drain in a colander, and
place on serving dishes.
• Meanwhile, mix together the
garlic, parsley, olive oil and lemon
juice. Season with salt. Drizzle the
dressing over the warm artichokes,
and serve immediately.
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