Ingredients
1/2 pound Sunchokes, peeled
10 garlic cloves, peeled and halved
1/2 cup fresh lemon juice
1/4 cup olive oil
6 saffron threads
1 chicken, cut into pieces
Salt and pepper to taste
1 t. dried basil
2 ounces pine nuts, toasted
Preparation
Peel the jerusalem artichokes. Peel and halve the garlic cloves. In a large pan, mix lemon juice and olive oil. Add the garlic halves,jerusalem artichokes and saffron threads. Add water to cover, and bring to boil over moderate heat. Add the chicken, season to taste, and cook 1-1/2 hours. Add basil, check seasonings, and cook another 10 minutes. Garnish with pine nuts, and serve with cooked rice.
