Place the Jerusalem Artichokes on a kitchen towel or absorbent paper to dry.
Set a medium to large frying pot or casserole over high heat and add the two oils. Allow to heat up well and toss in the Jerusalem Artichokes sautéing them on all sides until they get a nice light golden colour.
Remove 2/3 of the oil, add the salt and the wine. Reduce the heat, cover the pot and let them cook until soft and tender. Every couple of minutes hold the pot from its handles and toss and shake.
A minute before they are cooked add the coriander and the lemon juice, toss and let cook uncovered until all liquids have been absorbed, 2-3’ and a final shake and toss.
Take out to a flat dish with absorbent paper to gather the excess oil and then serve discarding the paper.