Start by thoroughly washing and scrubbing the Jerusalem artichokes under running water to remove any dirt. Slice the clean artichokes into uniform pieces, about 1/4 inch thick.

In a large skillet, pour enough olive oil to cover the bottom, about 1/4 inch deep, and heat it over medium-high heat.

Once the oil is hot, carefully add the sliced artichokes in a single layer. Fry for about 5–7 minutes on one side, then flip and fry for an additional 5–7 minutes.

Using a slotted spoon, remove the crispy artichokes from the skillet and place them on a plate lined with paper towels.

While the artichokes are still hot, drizzle them generously with aged balsamic vinegar. Sprinkle with salt and freshly cracked black pepper to taste.

Serve your Crispy Jerusalem Artichokes with Aged Balsamic immediately for the best crunch.