2 tablespoons olive oil
2 lbs small Jerusalem artichokes (sunchokes), scrubbed, quartered
Salt and freshly ground black pepper
4 sprigs rosemary
¼ cup (½ stick) unsalted butter
3 tablespoons balsamic vinegar
Step by Step Instructions
Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until fork-tender, 8–10 minutes.