JERUSALEM ARTICHOKES
When the food stocks run low in February-March, you can still harvest Jerusalem artichokes, which overwinter under ground.
These small, knobbly roots have a flavor that’s all their own and are related to the sunflower.
Keep in mind
Jerusalem artichokes are hard to peel, use a small and really sharp knife. Peel them ahead of time and place them in water with a splash of lemon so they don’t discolor.
This is a good way of adding flavor, e.g. to mashed potato or purées. Add some peeled pieces to cook too and process with the mash.
Warning: Excess consumption of Jerusalem artichokes can have unfortunate digestive effects for your guests.
How to cook Jerusalem artichokes
Artichokes can be eaten raw, boiled, fried and baked. The taste can be a bit overpowering if the Jerusalem artichoke is the only thing you are eating, use it to add flavor. You can also use it to make a purée to serve with fried fish or meat.
Baked Jerusalem artichokes: Peel the artichokes (put the peeled ones in cold water with a splash of lemon while you finish peeling the rest) and spread them out on a roasting tin with a little olive oil and sea salt. Mix with other root vegetables and bake at about 190°C until soft.
Make a Jerusalem artichoke purée: Peel and boil Jerusalem artichokes until they are completely soft. Leave to cool and run through a food processor with a dash of oil or a dollop of butter and a little salt.
Make soup: Dilute the artichoke purée with stock to make soup. Roasted, chopped hazelnuts are good with it.
Quickly boiled artichokes go well in a pasta dish with mushrooms and bacon, for example.
Fried artichokes with garlic are good too, e.g. in a warm salad.
Thinly sliced, Jerusalem artichokes go well as the crispy part of a salad.
Always keep a few cold cooked Jerusalem artichokes in the fridge – or the earth cellar if you have one. Cut and add to a salad or brown and serve as an accompaniment.
The classic
Jerusalem artichoke soup. If the flavor is too strong and/or too sweet, the artichokes can be mixed with potatoes.
