A Jerusalem artichoke’s best friends are sage, thyme, butter, bay, cream, breadcrumbs, cheese and anything smoked.
To serve 4, you will need 1lb. of Jerusalem artichokes. 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.
Personally, I think they are particularly good in a plate of antipasti, or in soups or warm salads.
1 lb. Jerusalem artichokes
a few bay leaves
2 cloves garlic
1 splash white wine vinegar
salt n’ pepper