Jerusalem artichokes, often called sunchokes, are not related to globe artichokes. They are tubers and look something like ginger root, with a knobby, irregular shape, a mild sweetness in taste, and a crunchy, slightly watery consistency.
- 1 pound (450 g) Jerusalem artichokes
- 2 tablespoons finely chopped parsley
- 3 tablespoons butter
- Salt to taste
- Freshly ground black pepper
Scrub the artichokes with a brush, peel*, and drop into cold water with a teaspoon of lemon juice. Then boil in water to cover for 10-20 minutes, depending on their size. Test often by piercing with the point of a knife; they should be a bit resistant in the center, but not hard. Remove from heat and drain. Slice, toss with the parsley and butter, and sprinkle with salt and pepper. Serve hot.
*Peel with a vegetable peeler. If you remove the bumps, the artichokes will cook more evenly. A little skin left on tastes fine.
Creamed Jerusalem Artichokes: Just before serving, stir in 1 cup White sauce and sprinkle a little more finely chopped parsley on top. Serve hot.
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Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson