Sautéed Jerusalem artichokes


Jerusalem artichokes. Nutty and flavoursome little tubers and perfect as a side dish when paired up with fresh bay leaves, garlic, white wine and lots of butter. And if you throw in some crispy bacon and peppery rocket, this becomes a main affair rather than a side dish. I also use them in stews but this recipe really shows off their true potential.


The recipe is very simple and quick to prepare. We had these with roasted pork loin but they would be equally good with other roasted meats. So don’t overlook them and don’t be scared of the knobbly appearance, they are delicious.

One point to note though, they are well known for their side effects which present themselves a little later after consumption… So if you are trying to impress someone prudish, best to make sure they are gone in time before the varied sounds fill your house. Our teenage children thought it was hilarious – and so did we! Here is the recipe.


  • 600 grams Jerusalem artichokes, peeled and cut into large chunks
  • 6 cloves of garlic
  • a handful of fresh bay leaves
  • 30 grams of unsalted butter
  • 2 tbsp of olive oil
  • 200 ml of white wine
  • salt and pepper to taste


Heat up the butter and olive oil in a frying pan or a shallow casserole dish. Once hot and foamy add the artichokes and fry them over a medium heat until golden brown on all sides.


Now add the bay leaves and the finely sliced garlic. Give it all a quick stir. Pour in the wine and place the lid on top. Allow to simmer for 25 minutes or so and then remove the lid.


Season with salt and pepper and cook for further 10 minutes allowing most of the wine to reduce and form a sticky glaze. Stir it from time to time and watch the heat as otherwise the garlic will burn.


Once golden and deliciously soft and sticky, remove the bay leaves and serve immediately as described above. And enjoy the laughter – afterall, laughter is good for the soul x


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