Sauté of Jerusalem Artichokes with Walnuts

The flavour of Jerusalem artichokes is wonderful and thinking of it only in terms of soup severely limits its potential. Boiled artichokes mashed with equal parts of potatoes are brilliant, but leave a few pieces in the purée to emphasize that you are eating a very superior mash. Here they are fried with walnuts to give a fabulous dish which goes well with any game bird or even chicken or turkey.