Sauteed Jerusalem Artichokes with Garlic & Bay Leaves
Recipe type: Vegetable dish
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Jamie enjoys eating this recipe for Sauteed Jerusalem Artichokes with Garlic and Bay Leaves with both meat and wish, and he recommends this dish with a plate of antipasti, or in soups or warm salads. He also suggests that they are great scrubbed and roasted whole, like mini jacket potatoes, split open and drizzled with a little chilli oil. They also go well in a salad with smoky bacon. And he tells us that the "Jerusalem Artichoke's best friends are sage, thyme, butter, bacon, bay leaves, cream, breadcrumbs and anything smoked." I'll have a go with all of those suggestions, because I trust Jamie.
  • 600g / 1 lb 6 oz Jerusalem artichokes
  • Olive Oil
  • A large handful of Bay leaves, wiped clean on both sides of the leaf
  • 2 cloves Garlic
  • 1 good splash of white wine vinegar
  • Salt
  • Pepper
  1. Peel the artichokes, and cut into good bite-sized chunks.
  2. I decided to par-boil my artichokes for 5 - 6 minutes, just to be on the safe side.
  3. 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 finely sliced garlic, a splash of white wine vinegar, some salt and freshly ground black pepper and place a lid on the top.
  4. After about 20 - 25 minutes they will have softened up nicely, so remove the lid and the bay leaves.
  5. Continue cooking for another couple of minutes to crisp up the artichoke pieces one last time so that they are golden, and then serve straight away.
Nutrition Information
Per serving Calories: 150kcals Fat: 3.8g Saturated fat: 0.6g Carbohydrates: 24.5g Sugar: 14.5g Protein: 3.3g
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