Jerusalem Artichoke Recipes

These Jerusalem Artichoke Recipes are a perfect choice for a healthy side dish to your next meal.

| November/December 1977

  • Learn how to prepare these Jerusalem Artichoke Recipes using this versatile vegetable.
    Learn how to prepare these Jerusalem Artichoke Recipes using this versatile vegetable.
    Photo By Fotolia/Barbro Bergfeldt

  • Learn how to prepare these Jerusalem Artichoke Recipes using this versatile vegetable.

Try these Jerusalem Artichoke Recipes, the artichoke can be used raw, boiled or baked to make a delicious side vegetable dish.

Jerusalem Artichoke Recipes

Jerusalem artichokes have about the same food value as the more common Irish potato (another misnamed food) . . . but with a very important difference: Their starch — especially early in the season — is largely in the form of insulin, instead of carbohydrate. This makes the knobby tubers an especially valuable addition to the diet of diabetics and people who want to eat "rich" but low-calorie dishes. The tubers are also easily digested and have been a recommended food for invalids.

Rinse as much dirt as possible from your warty little "potatoes", and then scrub them vigorously with a vegetable brush (break away the tubers' knobs, as necessary, so you can get at all the soil). Your Jerusalem artichokes are now ready to use in almost any way that white potatoes are used. Always bear in mind, however, that either high temperatures or overcooking can toughen these tubers more than you'll probably like. So cook them gently, gently.

Jerusalem artichokes are delicious raw (crisp, with a sweet and nutty taste), and the late Euell Gibbons liked to peel and slice them that way into a tossed salad. "I find," he said, "that they combine very well with watercress and thinly sliced cloves of wild leek, all served with a French dressing." I also like to serve the raw tubers as a side dish on a buffet table. Just scrape off the skins with a paring knife and, if it will still be some time before you serve the chokes, drop them into acid water (1/2 teaspoon of vinegar or lemon juice in 2 cups of water) to keep them from darkening.

Another wild food expert, Bradford Angier, has stated that Jerusalem artichokes also make "memorable" salads when prepared another way. "Boil them first," he recommends, "then mix 4 cups with 1 finely diced small onion, 1 cup chopped celery, 1/2 teaspoon salt, a sliced cucumber, and a cup of mayonnaise. Stir together lightly, lifting from the outside in, season, and serve cold."

For a quickie "fill me up" addition to an on-the-run meal, you might try frying thin slices of the tubers for eight to 10 minutes in bacon drippings. They'll look a lot like fried potatoes . . . but they'll have a sweeter taste all their own and they won't be crisp. A somewhat similar — but I think better — approach is to slice the tubers, rub the pieces with oil, spread them out on a cookie sheet, and bake them in an oven. Remember, though, that they'll cook faster than potatoes.

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