Mark Bittman's Crisp-Cooked Sunchokes - Jerusalem Artichokes -

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Mark Bittman's Crisp-Cooked Sunchokes - Jerusalem Artichokes

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By Mark Bittman

Posted December 2nd, 2008

This article is reprinted with permission from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything), by Mark Bittman, (2007, Wiley)

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)

Servings:	4
Author Notes:	Like pan-cooked potatoes, only with more flavor. Some people peel sunchokes, but I never bother; not only is it a total hassle, but you lose about half the flesh in the process. Just scrub them well before cooking. Other vegetables you can use: waxy potatoes.
Ingredients:	about 1 1/2 pounds sunchokes 3 or 4 tablespoons extra-virgin olive oil salt and freshly ground black pepper 1 tablespoon minced garlic or shallot or 1/4 cup chopped onion chopped parsley leaves for garnish lemon wedges
Instructions:	Time: 30 Minutes 1. Scrub the sunchokes well, then trim them of any hard or discolored spots. Slice about 1/4-inch thick. 2. Put the oil in a large, deep skillet over medium heat. When hot, add the sunchokes, a few slices at a time, spreading them out around the pan, sprinkle with salt and pepper. Cook, stirring and turning occasionally and adjusting the heat so they sizzle without burning, until tender and just about brown, about 20 minutes. Add the garlic and continue cooking until nicely browned and tender, about 5 minutes more. Taste and adjust the seasoning, then garnish with parsley and serve with lemon wedges.