Peel your sunchokes, then cut them into chunks. Place them in an oiled frying pan and fry on medium heat until golden on both sides, then add your bay leaves, garlic, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the sunchoke slices up one last time, then serve straight away.