Wash and scrub jerusalem artichokes. Cut them into 1/4 thick disks. Pat dry.
Heat your skillet over meidum-high heat, wtih 1/4″ olive oil.
Add jerusalem artichoke slices to pan. Stir the pan occasionally to keep them from sticking. Cook about 10 minutes, or until golden brown. Remove from pan and drain on paper towels. Season with salt & pepper. Also you may wish to season with fresh herbs from your garden, like parsley or dill. Lemon juice adds a nice flavor too.