Cream sauce and Jerusalem artichoke

• Peel the Jerusalem artichokes and rinse well.
• Put them in a pot with water and a tablespoon of lemon juice.
• Bring to a boil.
• Lower to a medium – low heat and cook for 20 minutes until artichokes are soft enough that a knife goes through to the other side without a problem.
• At this moment turn off the heat and remove the artichokes from the water to a cutting board - it is very important not to cook the artichokes too much. They will make puree.
• Wait a few minutes for artichokes to cool down - and then cut into small cubes.
• Heat some olive oil in a medium sized saucepan.
• When the oil is hot - Put the garlic cloves in the pot  and fry, stirring about 2 minutes.
• Put the artichokes cubes in the pot and fry, stirring 3-4 minutes.
• Shake the cream containers a little and pour them into the pot.
• Add salt and black pepper and 2 tablespoons of lemon juice.
• Add a little nutmeg and thyme.
• Stir and bring to a boil.
• After boiling lower the heat to minimum and cook for 7 minutes.
• After seven minutes - the sauce was reduced by at least a quarter - turn off the heat.
•  In a good quality blender - blend the sauce until there are no lumps or pieces.

Its ready!

Recommended to serve with potato gnocchi or pasta flat and wide - and do not forget to decorate the plate a little with chopped chives.