One of the benefits of participating in the Westside Produce Exchange is that, while you never know what you’re going to get, you can usually count on something new and unusual. This month’s Exchange featured Jerusalem Artichokes.
The participants stood in a cluster, staring down at these knobby roots (tubers actually) wondering 1) what are they? and 2) what do we do with them? The answers that followed were as colorful as the questions.
4 Jerusalem artichokes, differing in size
My experience with Jerusalem Artichokes is limited to the one time I prepared them myself by steaming a few in a pot for about 15 minutes. They were delicious, but what I tried last night was much better.
It’s simple. Cut the sunchokes (as they are alternatively named) into chunks and drizzle with olive oil. Roast in a 400º over for 30 minutes, stirring once or twice half way through. Then sprinkle with fresh chopped sage, course salt and pepper. Divine!
Jerusalem Artichokes roasting in the oven
The finished product was possibly overcooked, but still amazing. The interior was creamy with a distinct flavor of artichoke hearts, and a texture similar to potatoes. The sage added a wonderful layer of earthiness to the mix. We served them with a stir fry of kale, chard, broccoli, kohlrabi and shallots.
Roasted Jerusalem artichokes (left) and greens make a satisfying meal from the garden
To find more recipe suggestions and to learn how to grow these tubers, check out the November 2011 Gardenerd Gazette.
How to you like your sunchokes? Share your ideas with us here.