Prep time5 minutes
Cook Time10 minutes
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
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.