Yummmm... I love the little buggers. I bought some yesterday and found
a couple of recipes I'll be trying out this afternoon. Recipes courtesy
of the St. Louis Post Dispatch.
Jerusalem Artichoke Pickles
Yield: 6 to 8 servings
1 medium red onion, peeled and thinly sliced
2 large cloves garlic, minced
1 1/2 cups olive oil, preferably light
1 cup cider vinegar
2 teaspoons kosher salt
4 whole black peppercorns
3/4 pound Jerusalem artichokes, well scrubbed
2 small hot red chile peppers
1/4 teaspoon dill seed
Place onion, garlic, olive oil, vinegar, salt and peppercorns in a medium
saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 15
minutes. Just before the liquid is done simmering, slice the artichokes
and place them in a clean 1-quart jar. Pour the hot liquid over the
artichokes, add the chiles and the dill seed to the jar and cover.
Allow the jar to cool to room temperature, then refrigerate for at least
48 hours before serving. Serve cold or at room temperature.
Adapted from "The Vegetarian Hearth," by Darra Goldstein (Harper Collins,
1996).
________
Roasted Jerusalem Artichokes With Garlic And Herbs
Yield: 4 servings
1 1/4 pounds Jerusalem artichokes
2 tablespoons sunflower oil or extra-virgin olive oil
Salt
Freshly ground black pepper
2 medium cloves garlic, minced
1 teaspoon minced fresh rosemary leaves
1 teaspoon minced fresh oregano leaves
1 teaspoon minced fresh thyme leaves
Preheat oven to 425 degrees. Remove any knobby protrusions from Jerusalem
artichokes with a paring knife. Scrub them thoroughly under cold running
water.
Cut Jerusalem artichokes into 1-inch cubes; toss with oil on a large
rimmed baking sheet. Sprinkle with salt and pepper to taste.
Roast, stirring two or three times, until golden brown, 30 to 35 minutes.
Sprinkle with garlic, rosemary, oregano and thyme; toss to coat evenly.
Continue to roast until garlic is golden but not browned, about 3
minutes. Add salt and pepper to taste and serve immediately.
Adapted from "Vegetables Every Day," by Jack Bishop (Harper Collins,
2001).
Michael
--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates
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