Step #2 In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil.
Step #3 Add Jerusalem artichokes & cook this until tender when pierced, about 12 mins.
Step #4 Drain.
Step #5 In a mixer or food processor/blender, garlic, whirl Jerusalem artichokes, lemon juice, & oil until smoothly puréed; scrape container sides as needed.
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