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 another use. Allow the skins to dry at room temperature for an hour or so and then pat dry with a clean cloth. Heat the grapeseed oil and clarified butter together in a medium saucepan to 160°C (315°F). In batches, fry the artichoke skins gently until crisp and golden. Drain on paper towel and reserve.
© 2014 All rights reserved. Published by Murdoch Books.