• 4servings
  • 40minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pounds Jerusalem artichokes

  2. 2 tablespoons unsalted butter

  3. 2 teaspoons minced garlic

  4. 8 ounces button mushrooms

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground black pepper

  7. 2 tablespoons minced fresh parsley

  8. 2 tablespoons truffle oil

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Place the artichokes in the boiling water and cook at a low boil until tender, about 10 to 12 minutes. Drain in a colander set in the sink and let sit until just cool enough to handle. Quickly peel the artichokes and slice.

  2. Heat the butter in a large skillet over medium heat. Add the garlic and saute for 30 seconds. Add the mushrooms, salt, and pepper, and saute until they give off their liquid, about 5 minutes. Add the artichoke slices and parsley , and stir to combine. Cook for 1 minute.

  3. Remove from the heat and toss with the truffle oil. Serve immediately.


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