• Recipe by
  • Prep time
    5 minutes
  • Cook Time
    10 minutes
  • Serves

Equipment: The Ultimate Skillet


750 grams of Jerusalem artichokes, scrubbed and sliced into thin rounds

A large handful of fresh sage leaves

2 tablespoons butter

2 tablespoons extra virgin olive oil

Juice of 1 lemon

Flaky salt


Melt the butter and heat up the olive oil on medium-high heat at the same time in a cast iron skillet. When the butter and oil are warm, toss in the Jerusalem artichoke rounds and gently sizzle until golden, stirring often so as not to burn, about 5 minutes.

Add the sage leaves and sizzle along with the artichokes until they crisp up, about 5 minutes more.

Remove the crispy artichokes and sage leaves and drain off the excess oil on some paper towel. Finish off with a sprinkle of salt and a squeeze of lemon juice.

Jerusalem artichokes with lemon and sage

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Melanie Hadida