I promised I would report back on how my Jerusalem Artichokes with Bay Leaves turned out.
First, I chickened out – I decided to par-boil my Jerusalem Artichokes for a few minutes before I followed the Jamie Oliver recipe. This seemed to work, re: the ‘wind’ factor. Plus I had to add another good splash of the white-wine vinegar, as the artichokes took quite a lot longer to sweat in the pan to become tender. In fact, I also added a bit of white wine as well, to stop them drying out. But they were fun to eat in the end.