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.