Preparing and Cooking Jerusalem Artichokes

Prepare and cook Jerusalem artichokes in the same way as potatoes; but, as the creamy-white flesh discolours quickly, add lemon juice to the water in which they are rinsed and cooked.

Scrub the tubers under running cold water and peel thinly with a stainless-steel knife or potato peeler.

Cook in boiling salted water, with lemon juice, for 20-30 minutes, depending on size. Drain, and serve tossed in melted butter.

Par-boiled Jerusalem artichokes may also be sauteed in butter or cut into slices and deep-fried in hot oil. They can be roasted round a joint for 30 minutes, used for soups and stews, and served with various-flavoured sauces.





1 lb. (500g) Jerusalem artichokes

4 tablespoons white wine vinegar

1/2 pint (300 ml) milk

Beurre manie: 1 oz (25g) butter, 1 oz (25g) flour

Salt and pepper,

Garnish: two thinly sliced onions COOKING TIME: 15-20 minutes Scrub the artichokes with a brush, put in a pan and cover with cold water and vinegar. Bring to the boil and cook for 5 minutes. Drain and peel the artichokes and cut into uniform chunk,. Return to the pan, add the milk and bring to the boil over a gentle heat; simmer for 10-15 minutes, until tender.

Knead the butter and flour for the beurre manie and add to the milk in small knobs, whisking all the time until the milk thickens. Season to taste with salt and pepper.

Serving Pour into a serving dish and garnish with the onions, fried in butter.




1 lb. (500g) Jerusalem artichokes

1 tablespoon lemon juice

2oz (50g) butter

Salt and pepper

Tabasco sauce

2 tablespoons chopped parsley

COOKING TIME: 20 minutes

Peel or scrape the artichokes, dropping them into a bowl of cold water and lemon juice. Cut them into quarters or even slices, and put in a pan of boiling, lightly salted water. Cover, cook gently for 10 minutes, then drain.

Melt the butter in a pan, add the artichokes, and saute gently until well-coated with the butter and lightly browned. Season with salt, pepper and a few drops of tabasco. Stir in the parsley. Serving Spoon into a dish and serve with roast meat or poultry.




1 lb. (500g) Jerusalem artichokes

Juice of 1 lemon

1 small diced onion

2 sticks of chopped celery

1 oz (25.g) butter

6 parsley stalks

2 pints (1L) chicken stock

Salt and pepper

pint (300 ml) milk (optional)

5fl. oz (150 ml) double cream

Garnish: whipped cream and chopped parsley

COOKING TIME: 35-40 minutes

Peel the artichokes and drop them into a bowl of cold water with the lemon juice to prevent them going brown. Cut into ½ in. (12 mm) chunks, drain and wipe dry.

Saute the onion, celery and artichokes in the butter until soft, but without becoming coloured. Add the parsley and stock, and bring to the boil. Season with salt and pepper; cover and simmer gently until the vegetables are tender, which will take about 20 minutes. Remove the parsley, rub the soup through a sieve or blend in a liquidiser.

Re-heat the soup, correcting the seasoning and adding milk to give the required consistency. Stir in the cream and heat the soup through without boiling. Serving Serve in soup bowls, topped with a little whipped cream and chopped parsley.

07. June 2011 by admin
Categories: Artichokes, Food, Recipes | Tags: | Comments Off on Preparing and Cooking Jerusalem Artichokes


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