I love the delicate flavor of Jersaleum Artichokes. And they are worth all the labor. When I buy them, i look for ones with as few nubs as possible, it makes for quicker peeling. This recipe is pulled from Around My French Table by Dorie Greenspan, and I just used a little less olive oil.
1 lb Jersaleum Artichoke, rinsed, peeled, and quartered
4 cloves of garlic, thinly sliced
1 TBSP olive oil
4 sprigs thyme
4 sprigs rosemary
Salt and pepper
Preheat oven to 375.
Toss garlic, artichokes, olive and salt in a glass baking dish. Bake for 40 – 50 minutes, stirring a couple times.
3 WW PP per serving.