JERUSALEM ARTICHOKES WITH TARRAGON

Jerusalem Artichokes With Tarragon image

Provided by Moira Hodgson

Time 35m

Yield 4 servings

Number Of Ingredients 5

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

Steps:

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.
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).
Sprinkle the artichokes with tarragon and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 556 milligrams, Sugar 22 grams