Garlic and Bay Leaves Jerusalem Artichoke
Ingredients: 500 gr of peeled and cut Jerusalem artichokes
2 cloves of garlic
2 bay leaves
a splash of white wine vinegar
a pinch of salt
a pinch of pepper
Instructions: 1. Put the Jerusalem artichokes in a frying pan in which you have put the olive oil and fry them over medium heat until they turn golden on both sides.
Add the garlic, the bay leaves, the white wine vinegar, the salt and the pepper. Cover and leave for about 25 minutes or until the artichokes have softened.
Remove the bay leaves and continue cooking for a few more minutes so that the Jerusalem artichokes become crisp. Serve immediately.
Sauteed Garlic Chicory Salad
Ingredients: 5 liters of water
3 tablespoons of salt
2 chicory heads cut into 50mm pieces
60 ml of olive oil
4 chopped cloves of garlic
half a teaspoon of red-pepper flakes (you can use hot ones)
half a teaspoon of salt Instructions: 1. Cook the washed chicory uncovered in the boiling salt water made with the 5 liters of water and 3 tablespoons of salt. Stir occasionally and cook for about five minutes or until the chicory tenders.
Drain the chicory and dry pot it.
In a pan, heat oil over medium heat, add the garlic and the red-pepper flakes and fry for about one minute or until the garlic becomes golden.
Add the chicory to the garlic mixture and cook for about five minutes or until the liquid evaporates.
Add the half teaspoon of salt and stir well. Serve immediately.