Stoved Jerusalem Artichokes
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
directions
- Peel the jerusalem artichokes, cut them into evenly sized pieces of about 1 inch in diameter, putting them into a bowl of acidulated water as you go (so they don’t discolour and so the chance of flatulence is reduced – acidulated water is water with a squeeze of lemon or lime juice in it).
- As the artichokes need to be cooked in a single layer, you may need two pans.
- Heat the pans over a moderate flame, putting in enough oil to cover the bases comfortably.
- Put a heaped tablespoon of butter in each pan, or two tablespoons if you’re using one large pan.
- Drain and dry the artichokes with kitchen paper and put them in the sizzling fat.
- Cover them for the first ten minutes, but not too tightly, so that they partly fry and partly steam.
- Turn them over after five minutes and keep a steady medium heat so that the artichokes begin to turn a light golden brown.
- Then remove the covers from the pans and give the artichokes a further ten minutes, turning them over from time to time to colour evenly.
- Be gentle, they are quite delicate and can collapse.
- As they are done, remove them to a warm dish.
- When all are cooked, scatter the garlic and parsley over and serve.
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RECIPE SUBMITTED BY
Surfsider
Sydney
I live near one of Sydney's beaches as you can gather from my nickname. I'm an experienced home cook and I'm really enjoying the zaar.