generous, small servings
½ pound Jerusalem artichokes
4 heads long-leaf Treviso radicchio or 1 medium
- 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