4 tablespoons Olive Oil
1 1/2 pounds Sunflower Chokes scrubbed and thinly sliced
4 cloves Organic Garlic minced
3/4 teaspoon Kosher Salt
Fresh Ground Black Pepper
1 tablespoon Italian Parsley minced
Heat the oil in a medium frying pan set over medium-high heat.
Add the sunflower chokes and garlic and sauté', stirring constantly for 1 minute.
Season with salt and pepper.
Reduce the heat to medium-low, cover, and cook slowly for 10 minutes, until the sunflower chokes are tender but not mushy when pierced with a fork.
Uncover, increase the heat to high, and cook for 5 to 7 minutes more, shaking the pan frequently, until the sunflower chokes begin to brown just slightly.
Remove from heat and serve immediately.