Jerusalem Artichoke

Sautéed Jerusalem artichokes

With garlic & bay leaves

Jerusalem Artichoke

40 mins

Super easy

serves 4

About the recipe

I love these crispy pan-fried Jerusalem artichokes with meat and fish or even in a warm salad.


nutrition per serving

189

Calories


18.1g

Fat


2.8g

Saturates


0.6g

Sugars


2.87g

Salt


5.2g

Protein


1g

Carbs


13.6g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Dinners

Jamie's Dinners

Ingredients

600g Jerusalem artichokes

2 cloves of garlic

olive oil

a few bay leaves

1 splash white wine vinegar

Top Tip

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, then drizzle with a little chilli oil. Delicious!

Method

  1. Peel the artichokes, then cut them into chunks. Peel and finely slice the garlic.
  2. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add the bay leaves, garlic and white wine vinegar, along with a pinch of sea salt and black 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. 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.

Tags