Jerusalem artichokes with garlic (Jerusalem artichokes with garlic)
This recipe is actually a work of English. Fran, the English teacher sent me these artichokes (which are not artichokes), accompanied by a recipe that I had to translate and make.
Never in my life had I seen them or heard of this tuber. They look like sweet potatoes or sweet potatoes, but their inside is white and their taste reminds that of the artichoke.
It has struck me so much that it belongs to the family of sunflowers and the plant has lovely yellow flowers.> If you want to read more information, you can see it here and here.
Jerusalem artichokes with garlic (Jerusalem artichokes with garlig)
300 gr. of artichokes from Jerusalem
60 gr. of olive oil
3 bay leaves
2 cloves of garlic
A splash of white wine vinegar
Salt and pepper
We clean artichokes well, peel them and cut them sliced.
We put them in a pan with the olive oil and fry over medium heat until golden brown on both sides.
Then add the bay leaves and two garlics in thin slices, a splash of vinegar of white wine and salt and pepper to taste.
We reduce the heat and cover the pan.
We let them cook for 20 to 25 minutes, unclog and let them cook a couple of minutes more. we serve right away.
** They go well with meat, fish, and are particularly good with a plate of antipasti, or in hot soups and salads.