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Jerusalem Artichokes..... some ideas


Unusually knobly little things there is no doubt. A member of the Sunflower family and known as 'Sunchokes' in the U.S. Some say they make you fart.......We will not entirely disagree. So it's a good job they're only around for a short spell. They usually come in handy to pack out the veg boxes in late winter when British produce is at its leanest. They pair well with parsley, lemon, butter, hazelnut, thyme, bay leaves, cream and cheese. Here's a few of our ideas but if these don't suit just treat as any root veg and add to soups, stews etc


Roast Artichokes

Heat your oven to 200 and pop a suitable sized roasting tray in the oven. Give your Chokes a scrub under running water to remove any excess soil. Slit them in half down their length. Toss with olive oil, salt and pepper and throw in some whole garlic cloves. throw the lot into your hot tray and roast for 15-20 mins until soft and roasty giving a shake half way through. Drizzle over a salsa verde if you have one up your sleeve or just squeeze over some lemon juice and chopped parsley.


Artichoke Gratin

1 Onion sliced

1-2 garlic cloves sliced

500g Jerusalem Artichokes cut into thick slices

Handful of Thyme leaves

2 Bay Leaves

Cream

50g Cheese (cheddar or parmesan will work)

Salt and Pepper

Knob of butter

Splash of Olive oil


Warm the butter and oil in a frying pan that will fit under your grill. Add your onion and garlic and cook until soft and sweet. Add the artichokes, bay, thyme, salt and pepper. Give everything a good toss and pour in enough cream to just cover and a splash of water (don't add too much at this stage you can always top up if required). Simmer your Artichokes slowly with a lid on if you have one for 15 mins or so or until the chokes are soft and the liquid reduced. While this is happening preheat your grill to high.


When you are happy that your chokes are soft and the cooking liquid is unctuous grate over your chosen cheese and bang the whole lot under the grill until bubblin' hot!


A nice salad and some fresh bread will suit this occasion. Just good humble fayre really


A lighter touch with Sunchokes

This recipe is from a wonderful restaurant called Gjelina in California.


100g Jerusalem Artichokes cut into thin slices (a mandolin is useful)

30g Toasted Hazelnuts, chopped

Winter salad leaves such as Escarole, Purple Mustard, Rocket, Chicory and Endive

Salt and Pepper

Parmesan for grating


Salad Dressing

2 preserved lemons, rinsed and flesh removed and roughly chopped

3 tbsp white wine vinegar

1 tbsp of local honey

Salt and Pepper

250ml Extra Virgin Oil


First make the dressing. Put all the ingredients in a suitable sized jar and shake vigorously to emulsify.


Rinse and scrub your Chokes and wash and spin your salad leaves. Slice your chokes thinly into rounds. Put all your ingredients into a large bowl, season with salt and pepper and pour over your dressing. Toss well and turn onto a serving platter or bowl. Top with a generous grating of Parmesan.