Artichoke and Jerusalem Artichoke Medley

Ingredients

• 500 g Jerusalem artichokes
• 400 g small artichokes
• 3 tbsp Lemon juice
• 3 tbsp olive oil
• 1 Garlic clove
• Salt
• ground pepper (freshly ground)
• dill sprigs (for garnish)

Instructions

1. 1.

   Wash the Jerusalem artichokes and place them in a pot of cold water. Bring to a boil and cook for about 20 minutes; they should still have a slight bite.

2. 2.

   Drain, rinse with cold water, and let drain. Peel the Jerusalem artichokes and leave whole or halve them depending on size.

3. 3.

   Clean the artichokes and cut them lengthwise into quarters or eighths (depending on size) and drizzle with lemon juice.

4. 4.

   Heat olive oil in a pan, peel and crush the garlic, then add it to the pan. Add the artichokes and Jerusalem artichoke pieces and sauté, turning occasionally, for about 10 minutes.

5. 5.

   Season with salt and pepper, garnish with dill sprigs, and serve. Herb quark pairs well as a side.