Stoved Jerusalem Artichokes

• 2 kg jerusalem artichokes
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 tablespoons parsley, chopped
• salt
• pepper

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).
2. As the artichokes need to be cooked in a single layer, you may need two pans.
3. Heat the pans over a moderate flame, putting in enough oil to cover the bases comfortably.
4. Put a heaped tablespoon of butter in each pan, or two tablespoons if you're using one large pan.
5. Drain and dry the artichokes with kitchen paper and put them in the sizzling fat.
6. Cover them for the first ten minutes, but not too tightly, so that they partly fry and partly steam.
7. Turn them over after five minutes and keep a steady medium heat so that the artichokes begin to turn a light golden brown.
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.
9. Be gentle, they are quite delicate and can collapse.
10. As they are done, remove them to a warm dish.
11. When all are cooked, scatter the garlic and parsley over and serve.

artichokes, butter, olive oil, garlic, parsley, salt, pepper

Taken from www.food.com/recipe/stoved-jerusalem-artichokes-91954 (may not work)