A light yet filling classic olive-oil dish of the winter months, where peeled and boiled Jerusalem artichokes meet olive oil and lemon. Its earthy, slightly sweet flavor becomes even more pronounced when served cold.
Boil the peeled Jerusalem artichokes in plenty of water with a little salt and the juice of half a lemon until soft; a fork should pierce them easily.
Cut the boiled Jerusalem artichokes into thick slices while still warm; toss with olive oil and lemon juice while still hot so they absorb the flavor.
Add the green onion and dill and mix gently; cool at room temperature or in the refrigerator and serve.
Important: Toss the Jerusalem artichokes in lemon water as soon as you peel them, or they'll darken quickly on contact with air. Note: Use only a little salt in the boiling water; Jerusalem artichokes absorb salt easily and can end up tasting too heavy. Contains no allergens.
If you mix the Jerusalem artichokes with olive oil and lemon while they're still warm right after boiling, they absorb the flavor much better; if you add it after they've cooled, the taste stays on the surface.
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