You will need:

a Dutch oven

Jerusalem artichokes, as many as desired

several small potatoes, as many as will fit into the pan with the artichokes

one small can of tomato paste

minced garlic

finely chopped parsley

olive oil

To make:

They're very easy to cook. When you buy them, choose the smaller ones, because they'll probably be more tender. Cut off the stalk, and after washing them, turn them upside down and bang them hard on a chopping board so that the "petals" open up a little. Sprinkle the with crushed garlic and finely chopped parsley - try to get as much as you can between the leaves. Put them in a pan with some peeled potatoes, a little water (just enough to cover the bottom of the pan), some tomato paste, then pour a little olive oil over them. Simmer until the potatoes are done and the leaves come off easily.

Pull off the leaves of the cooked artichokes and just nibble on the ends.