Sautéed Radicchio and Jerusalem Artichokes with Olive Oil and Garlic

Name: Sautéed Radicchio and Jerusalem Artichokes with Olive Oil and Garlic (Radicchio e Topinambur Saltati con Olio e Aglio)
Yield: For 6 generous, 4 small servings
Cuisine: Italy
Ingredients: 2 medium garlic cloves, peeled and sliced very, very thin; Salt; Black pepper ground fresh; 4 heads long-leaf Treviso radicchio or 1 medium head round radicchio or 1 pound Belgian endive; 4 heads long-leaf Treviso radicchio or 1 medium head round radicchio or 1 pound Belgian endive; 4 heads long-leaf Treviso radicchio or 1 medium head round radicchio or 1 pound Belgian endive; 3 tablespoons extra virgin olive oil; ½ pound Jerusalem artichokes

Radicchio e Topinambur Saltati con Olio e Aglio

Preparation info

For
4
generous, small servings

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

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

Europe
Italy
Side dish
Mediterranean
Vegan
Gluten-free

Method

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.
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