This simple recipe for Jerusalem artichokes yields tender, deliciously soft artichokes, delicately flavoured with garlic and rosemary. Serve them with roast meats as an alternative side dish.
- 500g Jerusalem artichokes, ready to cook
- 2 tbsp. olive oil
- 125ml white wine
- 2 tsp. freshly chopped rosemary
- 1 garlic clove
- Salt and pepper
Slice the Jerusalem artichokes and mince the garlic clove. Heat the oil in a large frying pan.
Add the artichokes and garlic clove to the pan. Fry for a couple of minutes until starting to turn golden.
Add the wine, rosemary and salt and pepper. Simmer gently until most of the liquid has bubbled away and the artichokes are tender.
Taste and season with salt and pepper as desired.