Not from Jerusalem and not an artichoke at all. A little research on Wikipedia led to the discovery that Jerusalem artichokes are actually the roots of a sunflower plant…crazy right? The flavor is distinctly artichokey, but the consistency is a lot more like a potato. Aside from the peeling, they are quite easy to prepare and very delicious in almost anything. Last week I had a risotto making lesson with a friend and we decided to add Jerusalem artichokes to the rice for an incredibly interesting result.
After purchasing a box of them at the farmers market, I debated for a long time as to what to do with them. I settled on sauteed root vegetables and set to work peeling the chokes, which resemble knarled old witch’s hands.
Sauteed Jerusalem Artichokes
2 cups peeled and chopped Jerusalem artichokes
1 cup chopped carrots
1 cup chopped yellow onions
1/2 cup chopped celery
2 Tbs olive oil
3/4 cup chicken or vegetable broth
1 pinch salt
1 giant pinch pepper
1. After peeling and chopping all the vegetables, heat up the olive oil in a skillet on medium heat and add the onions first. After about two minutes, add the rest of the vegetables and sautee for five minutes.
2. Add the chicken broth, salt and pepper and cover, reduce heat to low and simmer for ten minutes. Remove the cover and allow all of the broth to cook off. Continue to sautee until the onions start to burn, add more pepper if necessary.
3. Serve steaming hot on a bed of celery leaves or cool it off in the fridge and serve in a salad later.