Jerusalem artichokes

Ingredients :
908g/2lb round Jerusalem artichokes
3 garlic cloves, crushed
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons olive oil
squeeze of lemon juice
salt

How to make
- Peel the artichokes, and boil for 8–10 minutes in slightly salted water. Drain in a colander, and place on serving dishes.
- Meanwhile, mix together the garlic, parsley, olive oil and lemon juice. Season with salt. Drizzle the dressing over the warm artichokes, and serve immediately.