Sautéed Jerusalem artichokes with garlic and bay leaves
From the Jamie Oliver website
- 600 g Jerusalem artichokes
- olive oil
- a few bay leaves
- 2 cloves garlic
- 1 splash white wine vinegar
Peel the artichokes, then cut them into chunks.
Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top.
After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves.
Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.
These go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.