{"id":2656,"date":"2023-04-16T12:34:27","date_gmt":"2023-04-16T12:34:27","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=2656"},"modified":"2023-04-16T12:34:27","modified_gmt":"2023-04-16T12:34:27","slug":"jerusalem-artichoke-with-garlic-and-parsley","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/jerusalem-artichoke-with-garlic-and-parsley\/","title":{"rendered":"Jerusalem Artichoke with Garlic and Parsley"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Ingredients:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">800 g of jerusalem artichokes, peeled and sliced into rounds<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4 tablespoons of olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">4 cloves of garlic, peeled <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a small bunch of fresh parsley <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Pour the olive oil into a pan, about 26 cm in diameter, add the garlic and sliced topinambur.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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, &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/jerusalem-artichoke-with-garlic-and-parsley\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Jerusalem Artichoke with Garlic and Parsley&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[308,309],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2656"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=2656"}],"version-history":[{"count":1,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2656\/revisions"}],"predecessor-version":[{"id":2659,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/2656\/revisions\/2659"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/2657"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=2656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=2656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=2656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}