Chicken With Lemony Jerusalem Artichoke

1/2 lb Jerusalem artichokes
4 to 6 chicken pieces (whatever you like)
1/2 cup fresh lemon juice
1/4 cup olive oil
4 garlic cloves
salt and pepper
8 fresh basil leaves, chopped or torn small
1/4 cup pine nuts, toasted
cooked rice for serving


Scrub the Jerusalem artichokes with a stiff vegetable brush to remove most of the peeling.  Trim off any remaining peeling and root knobs with a paring knife. Cut into equal size chunks, roughly 1 inch.
Peel the garlic cloves and mince or grate.
In a large deep skillet over medium heat, add the olive oil and lemon juice, whisking until just mixed, then add the garlic, Jerusalem artichokes, and enough water to cover.
Bring to a boil, stir, then add the chicken pieces, then salt and pepper to taste.
Cover and cook for 1 to 1.5 hour (more if on the bone, less if boneless.)
When done cooking, uncover and sprinkle the basil over the top, cover, and cook for another 10 minutes.
Toast pine nuts by putting them in a small dry (no oil) skillet over medium heat and shake until they start to get light golden brown, about 1 minute.
Serve chicken with rice on the side and spoon Jerusalem artichoke mixture over the rice.
Makes 4 servings.