Jerusalem Artichokes: Not artichokes, not from Jerusalem
Last week, Sam and I were at the market searching for a vegetable to have with our dinner, and came across jerusalem artichokes. Also called sunchokes, their name is a bit of a misnomer, as they are neither artichokes, nor are they from Jerusalem. In fact, they are a type of sunflower, native to the eastern, and southern United States. The tubers, which resemble oddly shaped potatoes, are edible and delicious. Unlike potatoes, sunchokes aren’t starchy. They’re sweet, and their flavor actually resembles that of an artichoke. You can thinly slice them and eat them raw, in a salad, but I chose instead to cook them with just a little olive oil, sliced garlic, lemon juice, rosemary and parsley.
Be careful not to overcook the sunchokes, as they’ll become mushy.
- Extra virgin olive oil
- 2-4 cloves of garlic, sliced
- 1-2 sprigs of rosemary, finely chopped
- 10-15 sunchokes, washed and thinly sliced
- Juice of 1 lemon
- 1 small bunch of parsley, chopped
Lightly coat the bottom of a skillet with olive oil and place on medium heat. Add sliced garlic and rosemary, and cook for 2-3 minutes, until garlic begins to turn golden, but is not browned. Add sliced sunchokes, and toss so that they are covered with the oil. Add the lemon juice and parsley, and cover. Cook until just tender, about 5 minutes. Enjoy!