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 Artichokes Jerusalem - Sauteed

500g Jerusalem artichokes.
2 Cloves of Garlic
Bay Leaves
Splash White Wine Vinegar
Salt & Pepper


Peel the Jerusalem Artichoke and then cut into chunks.
Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top.

After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves.

Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.

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