Warm sunchoke salad

Here’s why you’re going to love this

I have not had the chance to experiment much with them, as they are not easy to find. The first time I bought them, I boiled them and added olive oil, lemon, salt, pepper and parsley and they were so tasty, so mouth-wateringly tasty that everytime I found them I kept cooking them this way. I also add them to soups, whenever I find them and they make a big, tasty difference.

Try them as an accompaniment to pork chops, beef fillets or steaks, even with souvlaki or on their own, as a warm salad/snack.

; Chop them in small round pieces. Place them in a small saucepan and let them simmer for about 15-20 minutes.

; Drain them with a spider or skimmer and place them in a bowl. Add the olive oil, squeezed lemon juice, sea salt and pepper. Garnish with chopped parsley, if available.; - [/wpurp-searchable-recipe]

Ingredients

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Instructions

1. Wash the artichokes very well and if you prefer peel them partially or wholly. I like them partially peeled, but it is a matter of personal preference.
2. Chop them in small round pieces. Place them in a small saucepan and let them simmer for about 15-20 minutes.
3. Drain them with a spider or skimmer and place them in a bowl. Add the olive oil, squeezed lemon juice, sea salt and pepper. Garnish with chopped parsley, if available.

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