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Discovering Jerusalem artichokes...salad, appetizer, or roasted whole.

Discovering Jerusalem artichokes . . . salad, appetizer, or roasted whole

To the eye, they're awkward-looking tubers, even bumpier than fresh ginger. But to the palate, Jerusalem artichokes, also called sunchokes, are subtle and pleasing, lending themselves to a variety of uses.

They are good raw--well scrubbed and thinly sliced--to munch as an appetizer or snack. Like a potato, the flesh is white. The tender brown skin is edible.

In flavor, the Jerusalem artichoke is a bit like regular artichokes, but the two are not related. Jerusalem artichokes are sweeter and a little starchier. They taste slightly smoky and retain a touch of crispness when cooked.

Here, Jerusalem artichokes are roasted whole with chicken, cooked and pureed to make a dip, and boiled to make salad.

Roast Chicken with Sunchokes

1 broiler-fryer chicken, 3 1/2 to 4 pounds

5 fresh rosemary sprigs, each about 5 inches long, or 2 teaspoons dry rosemary

2 pounds Jerusalem artichokes (sunchokes)

2 tablespoons olive oil or salad oil

2 tablespoons fresh rosemary leaves, or 1 tablespoon dry rosemary

Salt and pepper

Remove chicken giblets; if desired, reserve them for other uses. Discard lumps of fat. Rinse chicken and pat dry. Place 1 rosemary sprig (or 1 teaspoon dry rosemary) in body and neck cavities. Fasten cavities closed with wooden picks. Place chicken, breast down, on a greased V-shaped rack in a roasting pan (about 12 by 16 in.).

Scrub Jerusalem artichokes well with a brush under cool running water. Let drain and lightly pat dry; if large, cut in half.

In a bowl, mix artichokes with oil and the 2 tablespoons fresh rosemary leaves. Lay artichokes in roasting pan around rack.

Bake in a 375| over for 20 minutes, then turn chicken breast up. Continue cooking, turning artichokes over several times, until they are tender when pierced and chicken is no longer pink at thigh bone (cut to test), about 30 minutes. Remove wooden picks.

Arrange chicken and artichokes on a platter; pour pan juices over them. Garnish with the remaining 3 rosemary sprigs. Season to taste with salt and pepper. Makes 4 or 5 servings.

Jerusalem Artichoke Dip with Crisp Vegetables

1 pound Jerusalem artichokes (sunchokes)


1/3 cup mayonnaise

3 tablespoons lemon juice

1/2 cup grated parmesan cheese

1 small clove garlic, minced or pressed


Assorted vegetables (suggestions follow)

Scrub Jerusalem artichokes well with a stiff brush under cool running water; if large, cut in half.

In a 3- to 4-quart pan, bring 1 1/2 inches water to a boil over high heat. Add artichokes; cover, reduce heat, and simmer until tender when pierced, 20 to 25 minutes. Drain and let cool.

Coarsely chop artichokes; place with mayonnaise and lemon juice in a blender or food processor. Whirl until pureed; occasionally scrape down container sides. Add cheese and garlic, and whirl to blend with artichoke mixture. Add salt to taste.

Scrape artichoke dip into a bowl; serve, or cover and chill until next day. Scoop dip onto vegetables. Makes about 2 1/4 cups dip, or 8 to 10 appetizer servings.--Shirley Murray, Bellingham, Wash.

Assorted vegetables. Use 4 medium-size carrots, peeled and cut into sticks or thick slices; 2 medium-size red or green bell peppers, stemmed, seeded, and cut into 1 1/2-inch squares; and 2 medium-size yellow crookneck squash, ends trimmed and cut into thick slices.

Marinated Sunchoke Salad

1 1/2 pounds Jerusalem artichokes (sunchokes)


1/2 cup distilled white vinegar

1/2 cup olive oil or salad oil

1 1/2 tablespoons fresh tarragon or 1 1/2 teaspoons dry tarragon

1/4 teaspoon pepper

1 1/2 tablespoons sliced green onion


4 cups each lightly packed butter lettuce and curly endive leaves, washed and crisped

Watercress sprigs

Scrub Jerusalem artichokes well with a stiff brush under cool running water; if large, cut in half.

In a 3- to 4-quart pan, bring 1 1/2 inches of water and 3 tablespoons vinegar to a boil over high heat. Add artichokes; cover, reduce heat, and simmer until tender when pierced, 20 to 25 minutes. Drain, let cool, and slice 1/4 inch thick.

In a bowl, stir together oil, tarragon, pepper, onion, and the remaining vinegar. Add artichokes and mix to coat. Season to taste with salt; let stand for at least 30 minutes, or cover and chill overnight.

Arrange equal amounts of lettuce and endive on 4 salad plates. Spoon artichokes and dressing evenly onto greens. Garnish with watercress. Makes 4 servings.

Photo: Knobby Jerusalem artichoke looks like a cross between a potato and fresh ginger

Photo: Roasted whole, Jerusalem artichokes make an enticing rustic meal with herbed chicken
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jun 1, 1986
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