Monday, August 30, 2010

Jerusalem Artichokes with Tomatoes

2 tbsp. butter
2 tbsp. olive oil
1 c. tomatoes
Salt and pepper
½ t. crumbled, dried basil
2 c. sliced, cooked chokes

Heat butter and olive oil, add tomatoes and salt and pepper to taste. Stir in basil. Cook over low heat, stirring constantly until very hot. Add slices and reheat until hot.
Serve immediately. (serves four)

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