JERUSALEM ARTICHOKES WITH BAY LEAVES

They have arrived and I’m very excited as these tubular add so much flavour for so little work.

Serves 4

ingredients

600g Jerusalem artichokes, peeled Good quality oil for frying 4 fresh bay leaves or 2 dry 2 clove garlic, finely sliced Splash white wine vinegar Salt and freshly ground pepper

Method

Cut the Jerusalem artichokes into chunks. Heat 2 tablespoons oil in frying pan add the artichokes and fry for 2 minutes or until lightly caramelised. Add the garlic and bay leaves cook for a few minutes more, add a splash of vinegar, some salt and pepper, place a lid on top and cook for a further 15 minutes or until they have softened. Remove the lid and bay leaves, continue cooking for a few more minutes so the artichokes can crisp up.

Serve straight away.