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Sautéed Jerusalem Artichokes
- Serves
4
as a side - Difficulty
Easy
Simplicity is often the best way with vegetables. This dish allows the Jerusalem artichoke’s nutty flavour to shine.
Ingredients
600 g - squeeze of lemon juice
40 g
Method
Slice the artichokes into rounds, placing them in a bowl of cold water with a good squeeze of lemon juice as you go to stop them discolouring. Drain and add to a pan of salted boiling water. Cook for 8–10 minutes, until just tender.
Heat the butter and oil in a frying pan over a medium heat. Fry the artichokes, stirring now and then, until nicely browned. Season with salt and pepper.
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