A Panfry with Duck Fat and Bay

• Jersusalem artichokes 3 pounds (1.5kg)
• a lemon
• duck fat 3 generous tablespoons
• thyme a couple of sprigs
• bay leaves a couple

1. Bring a deep pan of water to a boil.
2. Scrub the artichokes, removing the most awkward of the lumps and bumps and dropping them into a bowl of water into which you have squeezed a little lemon juice.
3. Steam the artichokes for seven minutes until almost tender.
4. If they break a little, then it is all to the good.
5. Melt the duck fat in a shallow, heavy-bottomed pan and, once it starts to sizzle, add the thyme leaves and bay leaves.
6. These are not an affectationtheir effect is subtle but essential.
7. Put the artichokes in the pan in one layer and season with salt.
8. Let cook until the roots are crisp, golden, and tender, shaking the pan from time to time.
9. They should be ready in thirty to thirty-five minutes.

artichokes, lemon, generous, thyme, bay leaves

Taken from www.epicurious.com/recipes/food/views/a-panfry-with-duck-fat-and-bay-381574 (may not work)