Jerusalem Artichoke with Garlic and Parsley

Ingredients:

• 800 g of jerusalem artichokes, peeled and sliced into rounds
• 4 tablespoons of olive oil
• 4 cloves of garlic, peeled
• a small bunch of fresh parsley
• salt
• pepper

Pour the olive oil into a pan, about 26 cm in diameter, add the garlic and sliced topinambur.

Season slightly with salt, give everything a stir, cover with a lid and cook on a low heat for about 20-25 minutes, stirring occasionally. Once the artichoke turns soft, season again with salt and pepper to taste, add a handful of the chopped parsley, giver everything a stir and serve still warm.