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1
Peel the jerusalem artichokes, cut them into evenly sized pieces of about 1 inch in diameter, putting them into a bowl of acidulated water as you go (so they don't discolour and so the chance of flatulence is reduced acidulated water is water with a squeeze of lemon or lime juice in it).
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2
As the artichokes need to be cooked in a single layer, you may need two pans.
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3
Heat the pans over a moderate flame, putting in enough oil to cover the bases comfortably.
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4
Put a heaped tablespoon of butter in each pan, or two tablespoons if you're using one large pan.
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5
Drain and dry the artichokes with kitchen paper and put them in the sizzling fat.
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6
Cover them for the first ten minutes, but not too tightly, so that they partly fry and partly steam.
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7
Turn them over after five minutes and keep a steady medium heat so that the artichokes begin to turn a light golden brown.
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8
Then remove the covers from the pans and give the artichokes a further ten minutes, turning them over from time to time to colour evenly.
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9
Be gentle, they are quite delicate and can collapse.
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10
As they are done, remove them to a warm dish.
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11
When all are cooked, scatter the garlic and parsley over and serve.
