Instructions

1. Wash the Jerusalem artichokes well. Since you aren’t peeling them, you may want to use a scrub brush to make sure they are clean of any dirt or grit. Dry them.
2. Pour the olive oil into a pan large enough to hold all the artichokes. They don’t have to be in a single layer, but they shouldn’t be too piled up. Heat the oil on a low flame.
3. Start to cut the artichokes into 1/4 slices. Since they oxidize when exposed to air, as you slice each one, immediately put it in the pan with the oil, and stir to coat. Continue with the rest of the artichokes, adding them to the pan and stirring.
4. Once you have added all the artichokes, turn the heat up to medium and season with salt and pepper. Stir and continue cooking. If the artichokes start to brown, but are still too firm, add a quarter cup of water and stir again.
5. Keep checking for doneness. You want them to be cooked through, but there is a fine line between cooked and mush, and its easy to go too far. Once they are just about done, add the chopped garlic and sage and continue cooking for another five minutes.
6. Taste and adjust for seasoning, and add a squeeze or two of fresh lemon juice.