Sauteed Jerusalem Artichoke Recipe
Sautéed Jerusalem artichokes are browned in a skillet, then cooked with garlic, bay leaves and a splash of white wine vinegar until tender. The inside turns soft and has a mild, nutty flavor. Serve them hot as a side for roast chicken or fish.
What Are Jerusalem Artichokes?
Jerusalem artichokes are also called sunchokes. They’re knobby tubers from a sunflower relative. Look for firm ones without soft spots.
How to Sauté Jerusalem Artichokes
Peel the sunchokes and cut them into pieces of similar size. Brown them in olive oil, then add the garlic, vinegar and bay leaves. Cover and cook until you can pierce a piece easily with a fork. Discard the bay leaves and give the sunchokes a few more minutes uncovered to crisp the edges.
Sauteed Jerusalem Artichoke Recipe
These tasty tubers are sliced and sauteed with garlic, bay leaves and a little vinegar. Jerusalem artichokes, or sunchokes, make a tasty side dish with any kind of meat, fish or poultry.
Ingredients
- 10 1/2 oz (300g) Jerusalem artichokes (sunchokes)
- 1 or 2 bay leaves
- 1 finely sliced garlic clove
- Splash of white wine vinegar
- Olive oil, to saute
- Salt and black pepper, to taste
Method
- Peel and chop the artichokes.
- Toss them in lemon juice if you aren't using them immediately (else they might discolor).
- Add some oil to a skillet and get it hot, swirling it around.
- Fry the Jerusalem artichokes until golden on both sides.
- Add the garlic, vinegar, bay leaves, salt and pepper.
- Cook covered for 20 to 25 minutes, or until tender.
- Take off the lid and discard the bay leaves.
- Cook for another couple of minutes to crisp them up, then serve hot.
