Really not from Jerusalem?
Don’t be confused – the Jerusalem Artichoke is NO actual relation to the globe artichoke and has no connection to Jerusalem. It is a native of north America with a similar flavour to the artichoke thus the artichoke name. They have a long history and Italian settlers in the United States called the plant girasole (sunflower), because of its resemblance to the sunflower.
The flavour is slightly sweet with a hint of ‘nuttiness’. It balances somewhere between a globe artichoke and a potato. Like the potato it has the flesh is white and also contains
The Jerusalem Artichoke looks a little unusual, something like a piece of ginger. It doesn’t require anything fancy in terms of preparation or cooking. To prepare simply scrub or scrape or peel the tuber.
If you want to cook something a little bit different try the Jerusalem artichoke;
- Eaten raw, thinly sliced in a salad
- Cooked or baked and whole in warm salad
- Pan-fried until crisp and served with meat and fish
- In soup
- As a silky, light ‘mash’ or purée
Storage of Jerusalem artichokes
They have very good longevity if stored correctly. They can last up to two months in the right conditions. Keep in the cool room or refrigerator in a plastic bag or airtight container and avoid the heat.
In Australia the season is from March – November although they have been known to go through to the new year. The peak time is August and September where they are truly glamour quality.
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