Jerusalem Artichokes With Sage Butter Sauce

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

Set aside.

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

Add the Jerusalem artichokes and half of the sage leaves.

Sprinkle with a little bit of salt and pepper.

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

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

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.

Add lemon juice to the skillet, simmering 1 minute.

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

Season with salt and pepper to taste.

Garnish with the fresh parsley and a few lemon slices.