Sautéed Radicchio and Jerusalem Artichokes with Olive Oil and Garlic

Radicchio e Topinambur Saltati con Olio e Aglio

Preparation info

  • For


    generous, small servings
    • Difficulty


Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About


  • ½ pound Jerusalem artichokes
  • 4 heads long-leaf Treviso radicchio or 1 medium


  1. Skin the sunchokes using a small paring knife or a swiveling-blade peeler, wash them in cold water, then slice them into disks about ¼ inch thick.
  2. If you are using the long Treviso radicchio with an extended root, pare it down to a short nub. If the root has been cut o