Jerusalem Artichoke Leaves

• 16 Jerusalem artichokes
• 300 ml (10½ fl oz) grapeseed oil

Wash the Jerusalem artichokes in plenty of cold water, removing any dirt from the skins. Steam the Jerusalem artichokes until well cooked. While still warm, cut the Jerusalem artichokes in half lengthways. Remove the skin with a small paring knife, keeping the skin as intact as possible. Scrape the inside of the skin gently to remove any flesh that is still attached and set the flesh aside for