7.20.2011

The artful artichoke


I’ll start this post by saying sorry -- I’m late! My life has been a little hectic and so, in keeping with that theme, I’ll be adding some more quick-to-make and easy-to-eat recipes. 
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I find that the easiest, quickest way to ensure you have a delicious meal is finding one or two special ingredients to serve as the stars of your dish. I often look to vegetables – in winter hearty vegetables such as pumpkin, eggplant, kale, sweet potatoes, and in summer lighter items like leafy lettuce, fresh tomatoes, red peppers. Once in a while I find something new that becomes my favourite for the season.
Jerusalem artichokes (also called sunchokes) are an interesting vegetable. These little strange, nubbly and knobbly roots (part of the sunflower family and not really related to larger, globe artichokes) are so much more delicious than they look.
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They are easy to cook – no need to peel them either. I sautéed them with plenty of garlic, fresh herbs like bay and sage leaves, sea salt and lots of lemon. Cooking the artichokes over a medium heat for about 15 minutes allows them to become slightly sticky and caramelised but still retains a crunch. These artichokes had layered flavours that were slightly creamy, sweet and definitely nutty - unlike anything you’ve ever tasted! I served mine with a simple soup to make up the perfect dinner in a hectic week.

sautéed jerusalem artichokes
serves 2 large servings

1 tbsp olive oil
2 large garlic cloves, sliced
400g Jerusalem artichokes  ( 2 cups), cleaned and cut into 1 inch pieces
4 bay leaves – fresh or dried
a bunch of sage leaves
sea salt
1/2  lemon
some water

Place a large pan on medium heat, add olive oil, slices of garlic and let fry out 2-3 minutes to infuse oil. Add artichokes, bay and sage leaves, add pinch of sea salt and cook artichokes – moving them around once in a while. If pan dries out add a little water – place lid and cook for 10 minutes – making sure they don’t burn. Take lid off and cook for another five minutes or until they are cooked but still retaining crunch. Remove from pan and sprinkle with lemon juice.  Serve alone or with another main dish – fish, green salad or soup. Enjoy!

12 comments:

  1. I've never tried a Jerusalem artichoke, don't think I've ever seen them here. Maybe I will make it my mission to find some this winter, they sound and look so warm. Do they mash too? That would be lovely!

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  2. I seem to remember that I don't like Jerusalem artichokes from childhood. You make them look and sound delicious!Time I gave them another try.

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  3. I've never seen a Jerusalem artichoke. Might have to do some calling around to grocery stores and see what I can find. This dish looks delish!

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  4. This sounds wonderful! I've only used Jerusalem artichokes to make soup so far (and a very delicious soup at that, might I add)... love the simplicity of just pan-roasting them with fresh herbs.

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  5. The artichoke looks so good.

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  6. I love Jerusalem artichokes, this sounds like a really tasty way to enjoy them!

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  7. Looks delicious - I love the simple treatment.

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  8. I only tried these in soup, like Isabelle@ Crumb! I might try these with my beef stew in the next few days.

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  9. I love sunchokes and adore your preparation here! Simple and lovely :)

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  10. J.Artichokes make a fabulous mash to go with steak - if you're prepared to peel them. As an apprentice chef it was my job to make the mash....tedious work. We boiled them in milk and butter before mashing and then seasoned with salt and pepper and some freshly grated horseraddish.

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  11. I've worked with regular ol' artichokes before, but never Jerusalem artichokes. Your recipe sounds intriguing...delicious.

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  12. Hi friends - thanks! I haven't tried them in a soup but that would be equally delicious - good idea!

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