Jerusalem Artichokes with Mushrooms and Truffle Oil - artichokes

Method

• Bring a large pot of water to a boil.
• Place the artichokes in the boiling water and cook at a low boil until tender, about 10 to 12 minutes.
• Drain in a colander set in the sink and let sit until just cool enough to handle.
• Quickly peel the artichokes and slice.
• Heat the butter in a large skillet over medium heat.
• Add the garlic and saute for 30 seconds.
• Add the mushrooms, salt, and pepper, and saute until they give off their liquid, about 5 minutes.
• Add the artichoke slices and parsley, and stir to combine.
• Cook for 1 minute.
• Remove from the heat and toss with the truffle oil.
• Serve immediately.