I went looking through my cookbooks for something new to make with Jerusalem Artichokes. When I discovered them last year, I parboiled and stir fried them with some wild leeks and bacon. I also used them in a minestrone soup. Not sure how I missed it before, but Jamie devotes a couple of pages to their preparation in his book Jamie's Dinners.
338. Sautéed Jerusalem Artichokes with Garlic and Bay Leaves (Jamie's Dinners, page 172)
I liked this simple, vegetarian recipe because doesn't call for bacon or cream (although it does call for a pat of butter). I peeled the artichokes with a speed peeler, and cut them into chunks. Then I combined a bit of olive oil and a pat of butter in a pan, and fried them until they were golden on all sides. At that point, I added some sliced garlic, some red wine vinegar, and a bit of water to stop the frying process and start the steaming process. I seasoned with salt and pepper and covered the pan, so the vegetables would soften. I left it on a low heat for about 20 minutes.
Obviously you should remove the bay leaves before eating, but I was trying to replicate the picture so I left them in. I don't think there is any way to keep such vibrant yellows and greens in a dish that has been cooking for a good half an hour - Jamie's photographer must have used a filter. Otherwise, I think my dish came out pretty well. I ate it with some sautéed bay scallops.
This post has been shared at the Wednesday Fresh Foods Link Up at Gastronomical Sovereignty!