1 Rinse the Jerusalem artichokes and place in a pot with cold water. Bring to a boil and cook for about 20 minutes; the tubers should still have a slight bite. Drain, rinse and drain. Peel the Jerusalem artichokes and depending on the size leave whole or halve. Rinse the artichokes, quarter lengthwise or cut into eighths (depending on size) and drizzle with lemon juice. Heat olive oil in a frying pan. Peel the garlic and press into pan. Cook the artichoke and Jerusalem artichoke pieces about 10 minutes, turning occasionally. Season with salt and pepper and serve garnished with dill. Serve with herb yogurt as desired.