Jerusalem Artichokes

• 1 lemon, halved
• 1 1/2 pounds Jerusalem artichokes
• 2 tablespoons olive oil
• 2 garlic cloves
• Sprig of fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Squeeze the lemon into a bowl of water.
2. Thinly slice the lemon and set the slices aside.
3. With a sharp knife, scrape the outside skin of the artichokes just to remove the dark nubs.
4. Slice the artichokes into 1/4-inch slices and put them in the bowl of lemon water.
5. In a large skillet set over medium-low heat, heat the oil.
6. Drain the artichoke slices and put them in the skillet.
7. Add the lemon slices, garlic, and thyme.
8. Season with the salt and pepper.
9. Cook, stirring, for 10 minutes or until the artichokes are tender when pierced with a knife.

lemon, artichokes, olive oil, garlic, thyme, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/jerusalem-artichokes-377999 (may not work)