1/2 lb Jerusalem artichokes
1    Chicken, cut into pieces
1/2 c  Fresh lemon juice
1/4 c  Olive oil
10    Garlic cloves
6    Saffron threads
Salt and pepper
20    Fresh basil leaves
2 oz Pine nuts, toasted

Peel the jerusalem artichokes.
Peel and halve the garlic cloves.
In a large pan, mix lemon juice and olive oil. Add
the garlic halves, jerusalem artichokes and saffron
threads. Add water to cover, and bring to boil over
moderate heat. Add the chicken, season to taste, and
cook 1 1/2 hours. Add basil, check seasonings, and
cook another 10 minutes. Garnish with pine nuts, and
serve with cooked rice.