Jamie's Dinners
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.
Recipe From
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
- Peel the artichokes, then cut them into chunks. Peel and finely slice the garlic.
- 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.
- 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.
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