Stoved Jerusalem Artichokes

Directions

1. 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. 2
   As the artichokes need to be cooked in a single layer, you may need two pans.
3. 3
   Heat the pans over a moderate flame, putting in enough oil to cover the bases comfortably.
4. 4
   Put a heaped tablespoon of butter in each pan, or two tablespoons if you're using one large pan.
5. 5
   Drain and dry the artichokes with kitchen paper and put them in the sizzling fat.
6. 6
   Cover them for the first ten minutes, but not too tightly, so that they partly fry and partly steam.
7. 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. 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. 9
   Be gentle, they are quite delicate and can collapse.
10. 10
    As they are done, remove them to a warm dish.
11. 11
    When all are cooked, scatter the garlic and parsley over and serve.