Harvested Sunchokes Ready to cook.

adapted from Vegetarian Cooking for Everyone by Deborah Madison

1 1/2 pounds sunchokes (also called Jerusalem artichokes), sliced into 1/4 inch rounds
2 tablespoons sunflower seed oil, or other high heat oil such as peanut or grapeseed S & P to taste
3 Tablespoons sunflower seeds, toasted
2 Tablespoons parsley, chopped
1 teaspoon chopped thyme

Saute the sunchokes in the oil in a large skillet over high heat until lightly browned and tender but still a bit crisp. Taste them as they cook; they can be done in 5 minutes or as many as 10 minutes. Season to taste with S & P, add the sunflower seeds, parsley, and thyme, and toss well.

Serves 4-6.