Method :
-
Saute the garlic in butter or oil until golden.
-
Meanwhile, scrub the Jerusalem artichokes well
under cold water, then cut horizontally into 5 mm (1/4 in) slices.
-
Add the artichokes to the pan, cover and simmer
over low heat until tender yet crisp, checking after a few minutes
to see if more liquid is required.
-
If so, add a small amount of water or vegetable
stock.
-
Turn out onto a warm serving plate.
Serves 4
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