They aren’t really artichokes. And the truth is, they don’t even come from Jerusalem.
But this delicious little, nutty, sweet, kind-of-tastes like artichokes vegetable is a great answer for someone who likes to get large, delicious doses of potassium, fiber, and iron.
This is the beginning of the easiest season to purchase these chokes that have a long growing season extending into spring. They’re even sweeter after the first frost.
This little root like vegetable , also called a sun choke, is more related to the potato than artichoke. It is native to North America and was a staple in Native American cuisine, but it’s had a challenging time making itself popular for several reasons.
It blossoms with a beautiful daisy like flower, something like a small sunflower. When it was exported to Europe it was called Girasole which means sunflower or root of the sun. Perhaps the Jerusalem moniker comes from a mispronunciation of the Italian word since there does not appear to be any connection with Jerusalem at all.
But the plant is invasive, so for many years it was more apt to be destroyed by farmers rather than grown for the farm table because of its love for taking over all the space where it’s growing. Fortunately, they are coming back no that farmers realize their popularity both because of taste and variety of ways it can be prepared. What’s more, they can be stored pretty much anyplace so long as it’s cool and dry. But even if they start to dry out after many weeks, putting them in water for a few minutes quickly hydrates them and their tasty goodness.
As far as preparing them, try eating one or two raw just for the fun of it, either peeled or unpeeled. Or slice them up in a salad.
If you want to cook them, simply wash them first and cut them if you want its white color inside. Cook them like potatoes, and mash them if you’d like, as a side vegetable. Slowly blend them in with mashed potatoes, for added moisture in that root vegetable.
Try them for breakfast, by grating them and frying them like hash browns. Blend them into soups or include them in a dessert recipe for the sweet and nutty flavor.
They can also be fried, best when sliced very thin to make them crunchy, then added to any dish where a bit of crunch makes it better. They can also be roasted like any root vegetable or caramelized.
But no matter how they’re prepared, they’re healthy eating with lots of Vitamin C along with prebiotic fiber which, they say, is good for the heart and weight management. If there’s anything bad about them, folks with digestive issues should take it slow to start, since the high fiber in the chokes might cause gas or stomach discomfort.
Granted, Jerusalem artichokes aren’t’ found in every market, but folks in the Bayshore area of New Jersey’s Monmouth County are lucky to have the Waterwitch Neighborhood Grocery not far from the Sea Streak ferry in Highlands. Located at 67 Waterwitch Avenue, the grocery is cozy but mighty, with a wide variety of unusual vegetables, fruits, spices, and even a coffee bar, juice bar, and now, hot and varied soups! But that’s another story.
Roasted Jerusalem Artichokes
1lbs Jerusalem artichokes, scrubbed well, no need to peel
4 cups water (enough to cover artichokes)
2 tablespoons lemon juice or vinegar
3 tablespoons extra virgin olive oil
Wash and soak the Jerusalem Artichokes for 1 hour in water and lemon juice or vinegar.
Preheat oven to 350F. Drain the chokes and trim any eyes .halve the large ones length ways to keep them all about the same size. Coat in oil and place the cut ones cut side down on sheet pan.
Roast for 40 minutes or until soft to the touch.
Season with salt and pepper to taste, scatter fresh rosemary or fennel on top and serve as a side dish instead of potatoes.
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