Jerusalem Artichokes with Walnut Oil and Lemon

• Jerusalem artichokes 1 1/2 pounds (750g)
• butter 5 tablespoons (75g)
• walnut oil a tablespoon
• an open-textured loaf such as ciabatta 4 slices
• lemon juice
• parsley leaves a handful, coarsely torn

1. Wipe, scrub, or peel the artichokes as you think fit.
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. Drain.
4. Melt the butter in a shallow, heavy-bottomed pan and add the walnut oil.
5. When the fat is sizzling, add the artichokes and a generous grinding of salt.
6. Leave them to color, then shake the pan or stir them to color the other sides.
7. Tear the bread into wide hunks and tuck them among the vegetables.
8. Leave to color here and there and soak up the pan flavors.
9. Squeeze over a little lemon juice to lift the general earthiness, then toss with the parsley and eat.

artichokes, butter, walnut oil, lemon juice, parsley

Taken from www.epicurious.com/recipes/food/views/jerusalem-artichokes-with-walnut-oil-and-lemon-381573 (may not work)