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Add a photoServings: 4
Ingredients
- 2 lb Jerusalem artichokes
- 2 Tbsp. unsalted butter
- 2 tsp chopped garlic
- 8 ounce button mushrooms
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. truffle oil
Directions
- Bring a large pot of water to a boil. Place the artichokes in the boiling water and cook at a low boil till tender, about 10 to 12 min. Drain in a colander set in the sink and let sit till just cold sufficient to handle. Quickly peel the artichokes and slice.
- Heat the butter in a large skillet over medium heat. Add in the garlic and saute/fry for 30 seconds. Add in the mushrooms, salt, and pepper, and saute/fry till they give off their liquid, about 5 min. Add in the artichoke slices and parsley, and stir to combine. Cook for 1 minute.
- Remove from the heat and toss with the truffle oil. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 110 | 97% |
| Total Fat 12.53g | 16% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 293mg | 12% |
| Potassium 17mg | 0% |
| Total Carbs 0.52g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.19g | 0% |
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