Jerusalem artichokes

Jerusalem artichokes are part of the sunflower family and are related to globe artichokes in name only. The edible part of a Jerusalem artichoke is the knobbly root.

The roots should be scrubbed well and then either cooked immediately or peeled and dropped into acidulated water (water with a bit of lemon juice in) as they discolour very quickly. Jerusalem artichokes have a quite mild flavor and are delicious thinly sliced in salads or stir fried (in slightly thicker slices) , steamed or roated. Jerusalem artichokes are often made into soup, which is usually a rather insipid brown color but tastes delicious.

Eat Jerusalem artichokes as quickly as possible after purchase (they will usually last about three to four days stored in a cool space but no longer); when the roots become tired and shrivelled they will taste bitter.

One word of warning: Jerusalem artichokes are often jokingly refered to as 'fartichokes' for their wind producing qualities. If you work in a confined space you might want to limit your Jerusalem artichoke consumption to the weekends.

Relevant Recipes for Jerusalem artichokes

Recipe Names

1. Jerusalem Artichokes With Mushrooms And Truffle Oil
2. Locus Fish With Jerusalem Artichokes
3. Mashed Jerusalem Artichokes
4. Mashed Potatoes With Jerusalem Artichokes And Chives
5. Standing Rib Roast With Jerusalem Artichokes And Potatoes

Recipe Ingredients

1. Artichokes & Green Beans
2. Bayswater Brasserie Seared Sea Scallops In Lime Broth
3. Chicken With Jerusalem Artichoke And Lemon
4. Jerusalem Artichoke And Potato Gratin
5. Jerusalem Artichoke And Potato Gratin
6. Jerusalem Artichoke Eggrolls
7. Jerusalem Artichoke Fritters
8. Jerusalem Artichoke Salad
9. Jerusalem Artichoke Soup
10. Jerusalem Artichoke Soup
11. Jerusalem Artichoke With Goat Cheese
12. Jerusalem Artichoke With Mushrooms And Thyme
13. Jerusalem Artichokes With Mushrooms And Truffle Oil
14. Locus Fish With Jerusalem Artichokes
15. Mashed Jerusalem Artichokes
16. Mashed Potatoes With Jerusalem Artichokes And Chives
17. Standing Rib Roast With Jerusalem Artichokes And Potatoes