Peel the artichokes, and boil for 8–10 minutes in slightly salted water. Drain in a colander, and place on serving dishes.
Meanwhile, mix together the garlic, parsley, olive oil and lemon juice. Season with salt. Drizzle the dressing over the warm artichokes, and serve immediately.
Points to remember:
Thoroughly clean and peel vegetables to remove any dirt or debris. Use a vegetable brush to scrub them gently under running water.
Exercise caution when cutting Jerusalem artichokes, as their irregular shape can make them challenging to handle. Use a sharp knife and a stable cutting surface.
Be aware that some individuals may be allergic or sensitive to this vegetable. If you or others have not consumed them before, start with a small amount to check for any adverse reactions.