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sautéd jerusalem artichokes with garlic and bay leaves

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Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chili oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.

To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, 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. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.

• from Jamie's Dinners

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1. by Diana on Sun 04 Dec 2011 @ 18:19

I was talking to a vendor and she mentioned that in her country they soak it in milk beforehand, maybe an hour, and then cook it. Do you think this might remove the tendency to create wind, as it were?<br />

2. by <a href=\"http://tanyahighet.blogspot.com/\">Tanya @ Lovely Greens</a> on Mon 24 Oct 2011 @ 11:36

I love J-artichokes but they cause A LOT of bloaty, noisy wind! Such a shame since I have tons in the garden and they have such a delicious flavour. However I've heard that when they're cooked with a bay leaf that the gassy effect is canceled out... This recipe looks like a good way to see if that lore works.<br /> <br />

3. by Grunty on Wed 03 Aug 2011 @ 08:00

I love Jamie Oliver (in a plurely plutonic way) and this was just another lovley recipe for an absolutely great substitute for the common spud.

4. by Ray Young on Sat 07 May 2011 @ 05:39

Just harvesedt my first Jerusalem artichokes,here in Sunny Waikanae beach new Zealand. it was Friday, fish and chip day, so we sliced and deep fried them,terativ they were really crisp and tasty.

5. by Nathan Thomas on Mon 23 Feb 2009 @ 01:15

I followed JO's recipe, but finished with a big pinch of smoked paprika and they were lovely.

6. by Carmichael on Sat 03 Jan 2009 @ 08:54

Dear Carolyn - We grew a few in the back garden. The stems grow to about 7 or 8 feet in height. We dig them up every year but always some of the tubours remain hiddden in the ground and they shoot up the following year. so if you have a few square feet of earth . . . . . .

7. by N Briggs on Sun 23 Nov 2008 @ 18:21

Living in France, just had a message from a friend, who is tucking into earth apples this evening - didn't know what they were, but just discovered they are Jerusalem artichokes - thanks to Jamie for the recipé as we are about to receive some from yet another very generous neighbor and will try his recipé tomorrow evening.

8. by may on Wed 16 Jul 2008 @ 17:02

I just wanted to congratulate David Loftus on his excellent photos. They're great!

9. by Sue Croft on Mon 19 May 2008 @ 11:46

Had some Jeruslam Artichokes in my veg box and didn't have a clue what to do until I read this - thanks. Sauteed them with smoked bacon, leeks, wet garlic and sage, splashed in some white wine vinegar, wilted in some greens and stirred in a spoonful of creme fraiche, sprinkled on some parsley and served with some fresh tagliatelle-just to keep the kids happy! Farted all weekend!

10. by LT on Sun 18 May 2008 @ 05:05

im really liking your recipes. they are so local seasonal. i just started getting a mystery box from
mariquitta Farm and you seem to cover all the stuff
in my box. its fun cause i have to figure out what
i'm going to cook because of what is plentiful not what is in my recipe. I have to look for the recipe to match the ingredient.

11. by Ukulele Dave on Fri 22 Feb 2008 @ 22:47

Oh yes, also: the kids said it tasted of Sunday Dinner. However we had been promised that it would produce a lot of wind but it didn't. Disappointing, but I suppose you can't have good taste and low comedy at the same time.

12. by Ukulele Dave on Fri 22 Feb 2008 @ 22:42

I cooked this recipe last night with parsnips as well(cos I had some) and it was lovely. Even the kids and Mrs Ukulele loved it!

13. by emmalina on Wed 20 Feb 2008 @ 12:19

They have them in our Sainsburys at the moment. I have bought some to experiment with. Wish me luck!

14. by cybersvet on Wed 06 Feb 2008 @ 08:56

in answer to carolyn - I joined the organic home delivery service Abel and Cole and they often deliver jerusalem artichokes in their weekly boxes.

15. by john stretton on Fri 01 Feb 2008 @ 17:52

these went well with oven roasted tilapia that was stuffed with thin slices of assorted vegs/salt /pepper /a knob of butter a splash of cinzano bianco in tin foil parcel.......bootiful

16. by barbara haines on Wed 30 Jan 2008 @ 14:51

HiJamie
please tell me where I can find your recipe for perfect scones. I saw it in a food mag a few years ago. Thanks.

17. by carolyn on Thu 24 Jan 2008 @ 11:58

I am having difficulty finding jerusalem artichokes to buy - any suggestions.

18. by brad kernick on Thu 17 Jan 2008 @ 23:25

I saw an episode last night in Australia (17 January 08) that had several asparagus recipes. Where can I find them.

Thanks

19. by darlene vanbeek on Tue 08 Jan 2008 @ 17:22

I know I am going to love your program. Fresh,fresh,fresh from the garden is what I love. I watched the January show on food network for peppers.Where can I find the recipes?

20. by Miss angelic on Sun 23 Dec 2007 @ 19:56

I watched a program where jamie was in New York, and I want the recipe for his pizza's.

21. by sarah lewis on Sat 22 Dec 2007 @ 20:54

i watched the christmas show and the mince pies don't seem to be on here

22. by Kirk Lawson on Sat 22 Dec 2007 @ 20:42

Hi,
I loved this recipe, I added a little parmisan to the dish for the last 5 mins along with a birds eye chili for a little heat.

merry christmas. kirk

23. by Tricycle on Mon 19 Nov 2007 @ 20:15

My Mommy makes dis foooooooood all thwr time ayt holme i like it ery much

24. by Fods Flid on Mon 19 Nov 2007 @ 20:09

Bay leave is the name of our school magazine! How amusing

25. by Janine Rose on Thu 01 Nov 2007 @ 21:25

hi i watched the programe jamie did on pumpkins and was wanting to know if i could have the receipe for the muffins or cupcakes he made they looked really good thank you

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