Jerusalem Artichokes With Sage Butter Sauce

1. 1

   Scrub the Jerusalem artichokes well and cut crosswise into 1/4-inch rounds.

2. 2

   Set aside.

3. 3

   In a non-stick skillet over medium-high heat, melt the butter with the olive oil.

4. 4

   Add the Jerusalem artichokes and half of the sage leaves.

5. 5

   Sprinkle with a little bit of salt and pepper.

6. 6

   Saute the mixture until brown and just beginning to soften, turning the chokes frequently, approximately 10 minutes cooking time.

7. 7

   Use a slotted spoon to transfer the Jerusalem artichokes to a shallow serving bowl.

8. 8

   To the same skillet add the remaining 2 tablespoons butter and sage leaves, fry until the sage darkens and begins to crisp, about 30 seconds.

9. 9

   Add lemon juice to the skillet, simmering 1 minute.

10. 10

    Pour the lemon-sage butter sauce over the Jerusalem artichokes, tossing to coat well.

11. 11

    Season with salt and pepper to taste.

12. 12

    Garnish with the fresh parsley and a few lemon slices.

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