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Jerusalem Artichoke Salad

  • Yield: 4 servings


  • Lemon half
  • 1 pound Jerusalem artichokes, peeled and quartered
  • 1/2 cup chopped tomatoes
  • 2 tablespoons minced shallots
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon lemon juice
  • 3 tablespoon olive oil
  • 2 bacon slices, cooked and crumbled
  • Salt and pepper


  • Squeeze lemon half into a pot of boiling, salted water. Add Jerusalem artichokes and cook just until tender, 3 to 5 minutes. Drain and place in a big bowl. Add tomatoes, shallots, thyme, lemon juice, oil and bacon. Mix well and season to taste with salt and pepper.