Peel the Jerusalem artichokes, cut them into bite-sized chunks, and place them in a saucepan of cold water. 2.
Bring the water to a boil and simmer for about 15 minutes, or until the artichokes are tender enough to be easily pierced with the tip of a knife.
Drain them thoroughly. 3. Gently press down on each artichoke chunk with a fork to lightly smash it. This increases the surface area for maximum crispiness. 4.
In a large frying pan, heat the butter or ghee over medium-high heat.
Once it's hot and shimmering, add the ground cumin seeds and stir for 30 seconds until fragrant. 5.
Add the crushed garlic, grated ginger, sliced green chiles, salt, and black pepper to the pan.
Stir everything together for another minute. 6.
Add the smashed artichokes to the pan, stirring gently to coat them in the spiced butter.
Spread them in a single layer and let them cook undisturbed for 5 minutes. 7.
Stir the artichokes, scraping up any browned bits, and continue to cook for another 5 to 10 minutes, until they are beautifully crisped and golden brown in spots. 8.
Remove the pan from the heat.
Squeeze the lemon juice all over and toss with the finely chopped cilantro stems.
Taste and adjust seasoning with more salt if needed before serving immediately.
Don't overcrowd the pan. Give the artichokes plenty of space to lie in a single layer to ensure they pan-fry to a crisp rather than steam.
