January 15, 2014
Also referred to as a “sunchoke,” this high-iron root vegetable is a nice alternative to potatoes and brings with it a welcome crunch. Serve them on their own or toss finished chokes with steamed collard greens or kale for a heartier and more colorful side dish.
1Scrub artichokes well and slice widthwise. Place cast-iron skillet over medium heat.
2Add olive oil and sliced chokes and sauté 2–3 minutes.
3Add garlic and lemon juice and continue sautéing 4–5 minutes.
4Deglaze pan with 1 tablespoon water at a time, as needed.
5Add rosemary, salt and pepper and sauté 1 minute longer or until chokes are caramelized.
6Remove from heat, add more salt and pepper as desired and serve.
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