Sauteed Jerusalem Artichokes with Garlic and Bay Leaves
600g jerusalem artichoke
a few bay leaves
1 splash of white wine vinegar
0 extra virgin olive oil
0 medium ground black pepperShop this recipe
1. Peel Jerusalem artichokes, then cut them into chunks.
2. 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.
3. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves.
4.Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.