Summary

Ingredients

• 16 Jerusalem artichoke
• 4 tomato (s), peeled
• 0.5 ½ lemon (s), the juice from it
• 4 tablespoon olive oil
• Basil, some leaves it
• Sea salt, freshly ground
• Pepper, freshly ground

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Instructions

1. Brush the Jerusalem artichoke well under running water and do not cook too soft in salted water. Peel, cut into cubes and transfer to a bowl or bowl. Peel and dice the tomatoes and add. Drizzle with the juice of half a lemon (less or more to taste, I don`t like it so sour). Season with freshly ground sea salt and pepper. Carefully fold in the olive oil and let it steep a little.
2. Serve with a few leaves of finely plucked basil.
3. Tastes lukewarm or chilled (but not too cold).
4. A recipe that suits the artichoke-like taste of the Jerusalem artichoke.