Artichokes With Tomatoes

1 kg/2 lb Jerusalem artichokes, peeled
salt
3 tablespoons olive oil
4 tomatoes, skinned and chopped
1 teaspoon chopped marjoram
freshly ground black pepper

Simmer the artichokes in boiling salted water for 20 minutes until almost cooked. Drain and cut into even-sized pieces.

Heat the oil in a pan, add the tomatoes, marjoram, artichokes, and salt and pepper to taste. Cover and simmer for 5 to 10 minutes. Transfer to a warmed dish. Serve immediately.

SERVES 4 to 6