Crispy Jerusalem Artichokes With Aged Balsamic

• 2 tablespoons olive oil
• 2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered
• Kosher salt, freshly ground pepper
• 4 sprigs rosemary
• 1/4 cup (1/2 stick) unsalted butter
• 3 tablespoons aged balsamic vinegar

1. Heat oil in a large skillet, preferably cast iron (you'll need a lid), over mediumhigh heat. Add Jerusalem artichokes and 1/4 cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8-10 minutes.
2. Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8-10 minutes longer; transfer to a platter.
3. Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.
4. Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

olive oil, artichokes, kosher salt, rosemary, butter, aged balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/crispy-jerusalem-artichokes-with-aged-balsamic-51255110 (may not work)