Sautéed Jerusalem artichokes with garlic & bay leaves

1 lb Jerusalem artichokes, peeled and cut into quarter-sized chunks
olive oil
a few bay leaves
2 cloves garlic, finely sliced
1 splash white wine vinegar
salt
pepper

Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. 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, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.

Place the Jerusalem artichokes 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 garlic, finely sliced, a splash of white wine vinegar, some salt and 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. They go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.

– adapted from jamieoliver.com

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