Jerusalem Artichokes Provençale
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound Jerusalem artichokes, 8 to 10
- 3tablespoons olive oil
- 1tablespoon finely minced garlic
- 1cup drained, imported tomatoes
- 2tablespoons finely chopped parsley
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
184 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 3 grams protein; 384 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
There is enough misery in the world without having to peel Jerusalem artichokes. I can't imagine that the perceived advantage of peeling is worth the pain. We're big fans of this recipe, skins on.
Couldn't agree more.
Added about a third of a cup of roughly chopped mixed pitted olives into the tomatoes. Quite a nice touch. Will try not peeling the sunchokes next time.
Cooked it again. I did peel the artichokes. Much better! They become the size of a ping pong ball.
I bought Jerusalem artichokes at the Farmer's Market for the first time. The seller told me it was not necessary to peel them. I can't wait to try this recipe--artichokes unpeeled.
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