Jerusalem artichokes with potatoes – traditional farmers’ recipe

Instructions

• Peel the potato and thinly slice it.
• Peel the artichokes, wash them, and slice them, making sure not to make the slices too thin.
• Chop the garlic and parsley.
• In a saucepan, arrange the potato slices in a flat layer and sprinkle some garlic and parsley on top.
• Place the artichoke slices on top in a flat layer and sprinkle the remaining garlic and parsley over them.
• Pour enough water into the saucepan to cover the potatoes slightly above their level.
• Add olive oil, salt, and pepper to the saucepan.
• Place the saucepan over medium heat and bring it to a boil. Once boiling, reduce the heat to a simmer.
• Cook the dish until all the liquid has been absorbed.
• You can serve this dish either hot or cold.