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Jerusalem Artichokes With Mushrooms And Truffle Oil

  • Yield: 4 servings


  • 2 pounds Jerusalem artichokes
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 8 ounces button mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons truffle oil


  • Bring a large pot of water to a boil. Place the artichokes in the boiling water and cook at a low boil until tender, about 10 to 12 minutes. Drain in a colander set in the sink and let sit until just cool enough to handle. Quickly peel the artichokes and slice.
  • Heat the butter in a large skillet over medium heat. Add the garlic and saute for 30 seconds. Add the mushrooms, salt, and pepper, and sauté until they give off their liquid, about 5 minutes. Add the artichoke slices and parsley, and stir to combine. Cook for 1 minute.
  • Remove from the heat and toss with the truffle oil. Serve immediately.