Jerusalam Artichokes. (Sunchokes, earthchokes)
- Thread starter mccardey
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Sauteed in butter or olive oil (or a combination), salt, pepper, and your favorite herb. They work with garlic, sage, thyme...
As a simple side, or over pasta.
As a simple side, or over pasta.
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My dad has them in his garden because he planted them 10 years ago and they're impossible to get rid of. But he doesn't like them all that much and didn't even bother harvesting them this year, so I haven't had them for a while.
I think they're rather plain raw (just crispy, not much flavour), but I like them roasted. Sliced, not too thick, add some olive oil and salt and pepper. Don't take too long to cook, from what I remember.
I think they're rather plain raw (just crispy, not much flavour), but I like them roasted. Sliced, not too thick, add some olive oil and salt and pepper. Don't take too long to cook, from what I remember.
I had sunchokes for the first time last fall, in this absolutely fabulous soup. I'd definitely recommend that recipe!
We had a couple of sunchokes left over, so I tossed them in a tupperware and left them in the fridge. We went on vacation, they got pushed to the back, and forgotten. I found them a couple of weeks ago and wondered if they were still viable.
Well, they sprouted into lovely, vigorous plants! We're going to keep them in pots to control their growth, but I look forward to many sunchokes to come.
We had a couple of sunchokes left over, so I tossed them in a tupperware and left them in the fridge. We went on vacation, they got pushed to the back, and forgotten. I found them a couple of weeks ago and wondered if they were still viable.
Well, they sprouted into lovely, vigorous plants! We're going to keep them in pots to control their growth, but I look forward to many sunchokes to come.
I'm following this thread. We have them everywhere and thus far, I haven't found a favorable way to prepare them.
They work much like water chestnuts in stir-fries, and, when I can get them, I often chop them up fine to add to soups & stews and the like. I tried growing them once some years ago, up here in the northern clime, and had zero success. I do know they can be a pest in favorable areas.
caw
caw
Addendum: for anyone unfamiliar with this vegetable, it has the relationship to a true artichoke that a motorcycle has to a panda. It got the name as a corruption of the Italian word for it: "girasole".
The edible part is the tuberous root, which is starchy and for people with certain food allergies, is a good substitute for potato. It is, however, gnarly, looks a bit like a ginger root, and requires a bit of fiddlng to prepare. My experience also is that it doesn't keep particularly well in the fridge, or elsewhere. So must be prepared fairly fresh.
But is a pretty nice edible, aside from those issues.
caw
The edible part is the tuberous root, which is starchy and for people with certain food allergies, is a good substitute for potato. It is, however, gnarly, looks a bit like a ginger root, and requires a bit of fiddlng to prepare. My experience also is that it doesn't keep particularly well in the fridge, or elsewhere. So must be prepared fairly fresh.
But is a pretty nice edible, aside from those issues.
caw