Jerusalem Artichokes With Sage Butter Sauce

• 3 tablespoons butter, divided
• 2 tablespoons extra virgin olive oil
• 1 lb jerusalem artichoke (also known as "sunchokes" or substitute1 pound frozen Jerusalem artichokes, thawed to room temperatu)
• salt
• pepper
• 3 tablespoons fresh sage leaves, chopped
• 2 teaspoons fresh lemon juice
• 2 tablespoons fresh Italian parsley
• lemon slice

1. Scrub the Jerusalem artichokes well and cut crosswise into 1/4-inch rounds.
2. Set aside.
3. In a non-stick skillet over medium-high heat, melt the butter with the olive oil.
4. Add the Jerusalem artichokes and half of the sage leaves.
5. Sprinkle with a little bit of salt and pepper.
6. Saute the mixture until brown and just beginning to soften, turning the chokes frequently, approximately 10 minutes cooking time.
7. Use a slotted spoon to transfer the Jerusalem artichokes to a shallow serving bowl.
8. 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.
9. Add lemon juice to the skillet, simmering 1 minute.
10. Pour the lemon-sage butter sauce over the Jerusalem artichokes, tossing to coat well.
11. Season with salt and pepper to taste.
12. Garnish with the fresh parsley and a few lemon slices.

butter, extra virgin olive oil, jerusalem artichoke, salt, pepper, fresh sage, lemon juice, fresh italian parsley, lemon slice

Taken from www.food.com/recipe/jerusalem-artichokes-with-sage-butter-sauce-148105 (may not work)