Pan-Fried Jerusalem Artichokes in Sage Butter

Name: Pan-Fried Jerusalem Artichokes in Sage Butter
Yield: 4 to 6 Servings
Ingredients: 3 tablespoons butter, divided; 2 tablespoons olive oil; 1 pound Jerusalem artichokes*, scrubbed, cut crosswise into 1/4-inch-thick rounds; 3 tablespoons coarsely torn fresh sage leaves, divided; 2 teaspoons fresh lemon juice; 2 tablespoons chopped fresh Italian parsley