Jerusalem artichokes w/ green onions

4 servings

Ingredients

Quantity Ingredient
1 pounds Jerusalem artichokes
2 Bunches green onions
3 tablespoons Butter or margarine
¾ cup Water
½ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
1 Fresh tomato, seeded and
Diced

Directions

1. Pare the artichokes. Drop into pan of cold water as each is finished. Rinse, pat dry, and cut into ¼-inch slices. 2. Trim roots and wilted tips from green onions. Wash and dry. Cut onions into halves, then into 4-inch lengths. 3. Heat butter in saute pan. Add onions, turn to coat with butter.

Add ¼ cup of the water. Turn heat to medium and simmer until liquid is

evaporated, about 10 min. 4. Add sliced artichokes, salt, pepper and the remaining ½ cup

water. 5. Simmer at medium heat until water is evaporated or until artichokes are tender, about 20 min. They should be tender, but still

have a bit of texture. If necessary, add 2 to 3 Tbsp. water. 6. Add tomato to pan. Toss and heat through. Turn into serving dish or arrange around a platter of meat.

TIPS: You may pare artichokes ahead of time, even the day before, but hold them in cold water to keep them from discoloring. Much of the preparation time allows for this chore. Also, if desired, may use 4 large leeks in place of the green onions. For 2 use half of the ingredients. For 8 servings, double the ingredients.

This recipe is from "My Great Recipes" card collection.

Submitted By MICHELLE BRUCE On 12-26-94

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