Jerusalem Artichokes With Tarragon

• 2 pounds Jerusalem artichokes
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons fresh tarragon leaves

1. Scrape the artichokes, leaving some of the skin on.
2. Parboil, putting the bigger pieces into the water first, then the smaller pieces.
3. Let them boil for two minutes, then drain.
4. Slice the artichokes when they are cool enough to handle.
5. In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown.
6. Add the garlic and cook until it becomes barely golden (do not allow it to burn).
7. Sprinkle the artichokes with tarragon and serve.

artichokes, extravirgin olive oil, clove garlic, salt, tarragon

Taken from cooking.nytimes.com/recipes/3327 (may not work)