Jerusalem Artichokes, Potatoes and Peas

Another of Roberta’s recipes.
Ingredients
3 medium artichokes, peeled and diced
3 medium potatoes, peeled and diced
3 cloves of garlic, peeled and sliced
2 Tblps olive oil
vegetable stock to cover
8 ozs 225 gms baby peas
2 leaves of sage shredded
salt to taste
Method
Heat the oil in a pan. Add the artichokes, potatoes and garlic and sauté for 5 minutes. Add salt to taste. Cover with the vegetable stock and simmer until tender and the stock reduced.
Add the peas and sage. Cover with a lid and turn of the heat. Leave for 5 minutes until the peas are heated through.
Serves 4 people.

Variation.
Cubed Tofu can be added with the peas to create a main meal.

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