Pan Roasted Sunchokes

2 tablespoons olive oil

1 pound (about 6 -8) sunchokes, scrubbed and cut into ¼-inch slices

1 tablespoon coarse sea salt

¼ teaspoon fresh black pepper

3 tablespoons butter

1 tablespoon fresh lemon juice

2 tablespoons parsley, minced


In a large skillet, heat the olive oil on medium-high heat. Add the sunchokes and sprinkle with coarse salt and pepper. Sauté until tender and brown on both sides, about 5 minutes per side. Place the sunchokes on a serving plate.

Add the butter and lemon juice to the skillet and cook until the butter starts to brown a bit, about 1 minute (be careful not to burn!). Pour the butter/lemon juice over the sunchokes and sprinkle with parsley.

Serve immediately.