It was so beautiful this past weekend I just couldn’t do any of the indoor chores on my list. Instead I began to prepare my vegetable garden which includes, raking leaves, adding fresh compost to my raised beds and planting some vegetables.
While preparing the earth I came across the Jerusalem Artichoke tuber…
...I digress... Last spring I planted one small Jerusalem Artichoke tuber I had purchased from a local grocery store. It created this lovely plant which looks similar to a sunflower (often Jerusalem Artichokes are called SunChokes because of the plant’s similarity to a sunflower).
I used my pitchfork to gently uncover the tubers and look what I ended up harvesting!!!
A true bounty.
If you find one of these in your local store, I suggesting giving the Jerusalem Artichoke a chance.Sautéd Jerusalem Artichokes with Garlic and Bay Leaves
Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chili oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, bread crumbs, cheese and anything smoked.
To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.
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