Stir-Fried Celery

The knobby Jerusalem artichoke, or sunchoke, a native American vegetable, is the root of one type of sunflower. Available year-round at health food stores and many super­markets, Jerusalem artichokes are at their best in winter. Before using, scrub them with a brush under cold water.

Assemble these supplies:

• 6 to 8 large celery stalks
• 1/2 pound small white mushrooms
• 1/2 pound Jerusalem artichokes
• 2 large shallots
• 2 tablespoons peanut oil
• 1 tablespoon clarified butter
• 1/4 cup good-quality dry sherry
• Trim celery stalks; wash, and dry with paper towels. Cut stalks into crescents 1/2 inch wide and 2 inches long.

Steps in preparation:

1. Trim mushrooms and wipe clean with clamp paper towels.
2. Scrub artichokes well and cut into VI-inch-thick slices. Peel and chop shallots.
3. In wok or medium-size saute pan, heat peanut oil over high heat until smoking. Add clarified butter, celery. and mushrooms, and stir fry until mushrooms are golden and celery is bright green, 2 to 3 minutes.
4. Add shallots and sherry, and cook 1 minute. Add arti­chokes, toss briefly, and serve.