Smothered Jerusalem artichokes in progress

Author: Emily Heath Status: published Published: Jan 09,2010 license cc-by-nc-nd tags: recipe, cooking, food, italian, vegetable, 0   Share on Facebook Share on Twitter

Saute half an onion in some olive oil until golden, then throw in small handful of chopped parsley and a small clove of chopped garlic. Stir briefly. Add half a tin of good quality tomatoes, chopped. Simmer for 5 minutes. Throw in the peeled Jerusalem artichokes, cut to equal size (about 2.5cm cubes) and some salt and pepper. Stir to coat the artichokes in sauce and then cover and simmer over a low heat for 30-40mins. Watch out for the artichokes - they can stay firm on the outside when they are well cooked inside so don't be mislead. They are nicer when they are a bit firm.

This recipe is from Marcella Hazan's Italian cookery book.

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