Jerusalem Artichokes with Garlic and Parsley

Jerusalem Artichokes are delicious tubers, like potatoes, and their delicate taste resembles the artichoke.

From a nutritional point of view, this vegetables have been promoted as a healthy choice for type 2 diabetics because they contain fructose that is much better tolerated than sucrose.


They don’t need to be pealed, just rub them with a little brush under running water.

Just like artichokes they are high in iron therefore they blacken very quickly, to avoid it you need to put them in a bowl with water and lemon juice immediately after you’ve cut them.

This time I’ve made them into a side-dish, but I also love them in a soup or a risotto.


  • 250 gr Jerusalem Artichokes
  • 1 garlic clove
  • evo oil ar
  • fresh parsley
  • dry white wine ar
  • salt

Brush the J. Artichokes with a small brush under running water and slice them thinly.

Put some evo oil in a frying pan with the garlic clove and let it cook it for a couple of minutes. Now remove it. Add the J. Artichokes, some salt and let it cook on a high heat for few minutes.

Add the white wine and let it reduce. Now put the heat down and cover with a lid. Every few minutes check that the liquid is not completely dried, if so add a little water.

After 20/25 minutes they should be tender and almost translucent. Put the heat off, add some chopped fresh parsley and serve it straight away or let it cool.



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