3Jerusalem artichoke tubers, each about 4" (10 cm) long
1medium onion, chopped
1 ½cupshalved button mushrooms
2cloves garlic, peeled and minced
⅛tspteaspoon rubbed sage, or 1 small dried leaf, crumbled
¼tspdried thyme leaves
Salt and pepper
3scallions, sliced
Instructions
Peel the chokes and chop into slices 1/2″ (1 cm.) thick.
Heat the oil in a large skillet. Sauté the onions in the oil until translucent. Add the choke slices. Spread them out so that most of them are in contact with the hot oil. Cook over medium heat, allowing one side of the chokes to brown. This should take about 5 minutes.
Turn the slices over and brown the top sides. Now cover with a pot lid, lower the heat, and let the chokes steam in their own slight juices – about 10 minutes. Stir to prevent scorching if needed.
Add the mushrooms, spreading them out over the chokes but not mixing them in. Raise the heat to medium. Salt lightly and cover again. The mushrooms will release juice and help cook the chokes. Cook like this for 5 minutes.
Continue cooking over medium heat, covered. Keep an eye on it and stir a few times to prevent scorching. The choke slices should be cooked through and tender, but not mushy, when you go on to the next step – about another 5 minutes.
Sprinkle the sage, thyme, salt and pepper to taste. Stir. Taste and adjust seasoning. Cook, covered, a few minutes or until you’re satisfied that the seasonings have penetrated throughout the dish.
Scatter finely chopped scallions over all and serve.