Sauteed Jerusalem Artichokes with Garlic & Bay Leaves

Posted in Gluten Free, Vegan, Vegetarian

Serve warm with salad or as a side to meat or fish

Recipe from Jamie Oliver

Serves 4

Other ideas for cooking artichokes– roast them with olive oil and herbs, add to mashed potatoes (50:50) with plenty of butter and pepper, or even grate them raw and add to a crunchy coleslaw!




  • 600g Jerusalem Artichokes
  • Olive Oil
  • A few bay leaves
  • 2 cloves garlic
  • Splash of white wine vinegar
  • Salt & pepper


  • Peel the artichokes and cut into chunks. Place in an oiled frying pan and fry on a medium heat until golden on both sides.
  • Add a few bay leaves, 2 cloves of garlic (finely sliced) a splash of white wine vinegar and some salt and pepper to season.
  • Place a lid on the pan and cook for around 20-25 minutes until they have softened. Remove the lid and the bay leaves and continue e cooking for a couple more minutes to crisp the artichokes up one last time, then serve straight away.