Jerusalem artichokes (sunchokes) are rarely used but healthy vegetable. The taste is garlicky and mushroomy and little bit intensive. You can vary the spices which fit to A Jerusalem artichoke like thyme, butter, bacon, bay, cream, breadcrumbs, cheese and smoked foods. Here I used bay, garlic and parsley and received a perfect vegetarian meal.
Peel (scratch) the Jerusalem artichokes, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides (5 minutes) then add a few bay leaves, finely sliced garlic, a splash of vinegar, some salt and pepper, and place a lid on top. After about 20 minutes they will have softened up nicely (check it with a knife) and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices then plow with chopped parsley and serve straight away. This roasted jerusalem artichoke goes well with both meat and fish and best to serve warm.