Saturday, March 6, 2010

Jerusalem Artichokes

I love the fact that when you look up Jerusalem Artichokes, everyone is quick to point out that they are neither from Jerusalem nor an artichoke. Personally I think that is what makes the name so interesting.

Here is a simple preparation from Mark Bittman's How to Cook Everything Vegetarian.

Crispy Sunchokes
About 1 - 1 1/2 lbs sunchokes
3 - 4 Tbs olive oil
1 - 2 cloves garlic, diced
parsley to garnish
lemon wedges

Thinly slice the sunchokes.

In a large skillet warm the oil and add the sunchokes, cooking over medium high heat.

Cook for about 15 minutes until cooked and crispy. Season with salt and pepper and top with parsley. Serve with lemon wedges.

No comments:

Post a Comment