Sautėed Jerusalem Artichokes


  • 200 to 500g Jerusalem artichokes, peel & cut into thick slices or coin sized rounds.
  • 1 tbspn olive oil
  • few bay leaves
  • 2 cloves of garlic, finely sliced
  • a splash of white wine vinegar
  • [1/2 cup chicken stock]
  • salt and pepper


  • Place artichokes in an oiled frying pan and fry on a medium heat until golden on all sides,
  • Add the bay leaves, garlic, vinegar, chicken stock, salt and pepper – place a lid on top & simmer for about 20 to 25 minutes until they have softened up
  • Remove the lid and the bay leaves – continue cooking for a couple of minutes to crisp the artichoke slices

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