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 JERUSALEM
ARTICHOKE
Quite
different in appearance and taste from the globe
artichoke the Jerusalem artichoke is a knobbly
root vegetable that is similar in appearance to
fresh root ginger and can be up to 12 cm in length.
Rather confusingly the Jerusalem artichoke is
not a member of the artichoke family and has nothing
to do with Jerusalem! It is a member of the sunflower
family and its name is thought to have originated
from the Italian for sunflower, girasole. Jerusalem
artichokes have a satisfying nutty, earthy flavour.
When buying, choose firm, unblemished tubers,
try to avoid really misshapen artichokes as they
are difficult to peel.
How To Use Jerusalem Artichoke
Jerusalem
artichokes can be eaten raw or cooked. Grated
raw artichokes add a subtle nutty flavour to
salads or they can be simply tossed in vinaigrette
or mayonnaise. Cooked artichokes are great served
with butter, mashed with other root vegetables
such as potatoes, carrots or parsnips or served
in a creamy sauce. They can also be made into
vegetable crisps or soup.
How To Prepare Jerusalem Artichoke
Peel
or scrub the artichokes and cut into even-sized
pieces for cooking. Place them into a bowl of
water with a squeeze of lemon juice added to
prevent them from discolouring. If the artichokes
are particularly knobbly, cook them first and
then peel off the skins before serving.
How To Cook Jerusalem Artichoke
Artichokes
can be boiled or steamed; the cooking times
will depend on the size of the pieces. To boil,
bring a pan of water to the boil and add the
prepared artichokes, cook for 15 - 20 minutes
or until tender. To steam, place the artichokes
in a steamer and steam for 20 - 25 minutes or
until tender.
How To Store Jerusalem Artichoke
Keep
in a cool, dry place or in the fridge for up
to 1 week.
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