Stoved Jerusalem Artichokes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 kg jerusalem artichokes
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 tablespoons parsley, chopped
• salt
• pepper

Recipe

• 1 peel the jerusalem artichokes, cut them into evenly sized pieces of about 1 inch in diameter, putting them into a bowl of acidulated water as you go (so they don’t discolour and so the chance of flatulence is reduced – acidulated water is water with a squeeze of lemon or lime juice in it).
• 2 as the artichokes need to be cooked in a single layer, you may need two pans.
• 3 heat the pans over a moderate flame, putting in enough oil to cover the bases comfortably.
• 4 put a heaped tablespoon of butter in each pan, or two tablespoons if you’re using one large pan.
• 5 drain and dry the artichokes with kitchen paper and put them in the sizzling fat.
• 6 cover them for the first ten minutes, but not too tightly, so that they partly fry and partly steam.
• 7 turn them over after five minutes and keep a steady medium heat so that the artichokes begin to turn a light golden brown.
• 8 then remove the covers from the pans and give the artichokes a further ten minutes, turning them over from time to time to colour evenly.
• 9 be gentle, they are quite delicate and can collapse.
• 10 as they are done, remove them to a warm dish.
• 11 when all are cooked, scatter the garlic and parsley over and serve.