JERUSALEM ARTICHOKES PROVENçALE

Jerusalem Artichokes Provençale image

Provided by Craig Claiborne

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound Jerusalem artichokes, 8 to 10
3 tablespoons olive oil
1 tablespoon finely minced garlic
1 cup drained, imported tomatoes
2 tablespoons finely chopped parsley
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them into quarter-inch thick slices. There should be about three cups.
Heat the oil in a saucepan and add the artichoke slices. Cook, stirring and tossing in the oil, about two minutes. Add the garlic and cook, stirring and tossing, about 30 seconds. Add the tomatoes, parsley, salt and pepper to taste. Stir and cover. Cook about eight to 10 minutes and serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 12 grams