Jerusalem Artichokes with Walnut Oil and Lemon

1. 1

   Wipe, scrub, or peel the artichokes as you think fit.

2. 2

   Steam in a colander balanced over a pan of boiling water, or simply cook in boiling water, until just yielding to the point of a knife.

3. 3

   Drain.

4. 4

   Melt the butter in a shallow, heavy-bottomed pan and add the walnut oil.

5. 5

   When the fat is sizzling, add the artichokes and a generous grinding of salt.

6. 6

   Leave them to color, then shake the pan or stir them to color the other sides.

7. 7

   Tear the bread into wide hunks and tuck them among the vegetables.

8. 8

   Leave to color here and there and soak up the pan flavors.

9. 9

   Squeeze over a little lemon juice to lift the general earthiness, then toss with the parsley and eat.

No additional tips available.