Sautéed Jerusalem Artichokes

|Lovely crispy pan-fried Jerusalem artichokes pair well with meat and fish or even in a warm salad. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes theyre 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 artichokes best friends are sage thyme butter bacon bay cream breadcrumbs cheese and anything smoked.||600g Jerusalem artichokes2 garlic cloves2 bay leavesa splash of white wine vinegarsalt and pepper|To serve 4 you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them then cut them into chunks. 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 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.|10.00 minutes|4|Jamie Oliver