NHCSAjerusalemArtichokes

Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called
artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them
whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use
them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter,
bacon, bay, cream, breadcrumbs, cheese and anything smoked.
To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into
chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then
add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt
and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely
and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the
artichoke slices up one last time, then serve straight away. Personally, I think they go well with both
meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.