View source for Garlic and herb Jerusalem (f)artichokes

Name: Garlic and herb Jerusalem (f)artichokes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: British
Ingredients: 600 g (1lb 2 oz) Jerusalem artichokes (peeled weight); A few glugs of olive oil, flavoured with a few good grinds of black pepper.; 4 Cloves of garlic, peeled and sliced thinly; 6 bay leaves - you can use less, but if you have a bay tree to hand, why not? Lets go for big flavour here.; 2 tablespoons sherry vinegar; Sea salt and freshly ground black pepper
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{{#seo:
|title=Garlic and herb Jerusalem (f)artichokes a British recipe
|titlemode=replace
|keywords=#bayleaves #garlic #jerusalemartichokes #artichokes #sherryvinegar #oliveoil #sweetpotato #panfried #bay #saute #blackpepper 
|hashtagrev=032020
|description=Gerard's Herbal (1621) had a view on Jerusalem artichokes: "which way soever they be dressed and eaten, they stir and cause a filthy loathsome
}}
<!-- /seo -->Gerard's Herbal (1621) had a view on [[Jerusalem artichokes]]: "which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men."

Anyway, lets not let that get in our way.  Anitra has, by daughter-proxy, given us a huge pile of [[Jerusalem artichokes]] that I am determined to use.  This shall be the first attempt.
===Update===
Gerard had something here.  Pretty non-descript, this, even with all the [[Garlic|garlic]] and [[bay leaves]].  Sweet tasting, rather similar to [[parsnip]] or [[sweet potato]], neither of which are my favourites.  These are also quite a fiddle to prepare and there is a fair deal of waste too.  I would feed these to worms.
{{recipesummary
|TotalCalories = 370
|PortionCalories = 92
|DatePublished=20th January 2013
|Author=Chef
|ImageComment = Garlic and herb Jerusalem artichokes - worm fodder!
 |Servings = Serves 4
 |Difficulty = 2
 |TotalTime = 45 minutes
 |PrepTime = 10 minutes
 |CookTime = 35 minutes
 |Image = [[Image:Garlic and herb Jerusalem artichokes recipe.jpg|middle|none|alt=Electus]]

}}
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Not a fan 🙂</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2</span>/5</span>

<span class="reviewDesc">🤢🤢🤢</span>

<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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</table>

{{RecipeIngredients
| 600 g (1lb 2 oz) [[Jerusalem artichokes]] (peeled weight)
| A few glugs of [[Olive oil|olive oil]], flavoured with a few good grinds of [[black pepper]].
| 4 Cloves of [[Garlic|garlic]], peeled and sliced thinly
| 6 [[Bay leaves|bay leaves]] - you can use less, but if you have a [[Bay|bay]] tree to [[Hand|hand]], why not?  Let's go for big flavour here.
| 2 tablespoons [[Sherry vinegar|sherry vinegar]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}
===Method===

{{RecipeMethod
| Peel the [[Artichokes|artichokes]] and cut into even side pieces, about the size of halved ping-pong balls
| Heat a [[Wok|wok]] or [[Frying pan|frying pan]] with a few glugs of [[Olive oil|olive oil]] and [[Saute|saute]] over a fairly high heat until they have golden edges
| Lower the heat a little, add the [[Garlic|garlic]] and [[Fry|fry]] it off a little
| [[Deglaze]] the pan with the [[Sherry vinegar|sherry vinegar]], add the [[Bay leaves|bay leaves]], seasoning, cover and cook for 25 to 30 minutes
| Remove the cover and the [[Bay leaves|bay leaves]], turn up the heat and crisp up the [[Artichokes|artichokes]] for 3 or 4 minutes
| Season and serve immediately
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:British recipes]]
[[Category:Vegan recipes]]
[[Category:Vegetable recipes]]
[[Category:Vegetarian recipes]]
[[Category:Pan fried]]

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