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The gassy effect of Jerusalem artichokes & beans can be mitigated by putting a bit
of ground ginger in the soaking and/or the cooking water. The flavor of a little
ginger is virtually indiscernible in beans but a more pronounced flavor might be a
nice accent to sunchokes.
Yield: 6 servings
Jerusalem artichokes
Lightly salted water
Fresh lemon juice
Salt and pepper
To prepare jerusalem artichokes as a side dish, peel and cook in boiling lightly-
salted water for 1/2 to 1 hour, covered, until soft.
Add salt and pepper to taste, and sprinkle with lemon juice.
Roasted Jerusalem Artichokes- (Sacagaweas from the Lewis and Clark Expedition)
Makes 3 to 4 servings.
8 to 10 Jerusalem artichokes (about 1 pound)
1 tablespoon suet, lard, or butter
1/3 cup unsalted sunflower seeds
1/4 teaspoon freshly ground black pepper
Scrub the Jerusalem artichokes and thinly peel. Slice in half and arrange in a
Dot with suet and sprinkle with salt and pepper.
Grill over medium coals or bake in 400�F oven for about 50 minutes, or until
Jerusalem Artichokes Baked in Ashes
Baking in ash is simple and requires no special equipment and imparts a flavor that
only ember-roasting can. Assuming a layer of ash several inches deep on the
fireplace floor, dig a trench in the ash with the fireplace shove. Lay embers in
the bottom of the trench, cover those embers with a layer of ash about 1/2 and inch
(1 cm), put down the Jerusalem Artichokes, cover with 1 inch of ash, and then pile
that with a substantial layer of hot embers. Most of the heat will come from the
embers on top of the pile. With a fiercely hot pile of embers on the ash-mound,
estimate a cooking time of 20 minutes.
Batter-fried jerusalem artichokes
Yield: 3 servings
1 lb jerusalem artichokes; peeled, and sliced 1/2 thick
vegetable oil; for deep-frying
2 cup flour; divided
2 tsp baking powder
3 tbl peanut oil
1 cup warm beer
2 ea egg whites
ketchup for dipping
In boiling salted water, blanch Jerusalem artichoke slices, drain and transfer to a
bowl of ice water to cool.
In a deep-fryer heat oil to 360 degrees.
Mix 1 3/4 cups flour, baking powder, peanut oil, beer, and salt together until
In another bowl beat egg whites with a pinch of salt to stiff peaks. Gently fold
whites into batter.
Drain artichokes, pat dry and dredge them lightly in remaining flour.
Drop them into batter, allow excess batter to drip off and deep-fry until golden-
brown, 1 to 2 minutes.
Drain and season with salt and pepper.
Serve immediately with Ketchup for dipping.
Basic Boiled Jerusalem Artichokes
Yield: 4 servings
2 lb Jerusalem artichokes
butter -- melted
1. Wash and gently scrub the artichokes under cook, running water.
2. Put just enough cold water to cover the artichokes in a kettle that will
comfortably hold them. Turn on the heat to medium-high and bring the water to a
3. Throw in a small handful of salt and add the artichokes. Let the water return to
boiling and reduce the heat to medium. Simmer, uncovered, until they are to the
level of tenderness that the individual recipe requires. To eat them plain or in
salads, they should be just tender and may take as little as 10 minutes ; for
creamed, or mashed, artichokes, they should be as soft as boiled potatoes and may
take as long as half an hour.
4. Drain them well and serve warm with lots of melted butter following a recipe for
mashed potatoes.
Jerusalem Artichokes in Cream
Serving Size : 4
2 pounds jerusalem artichokes -- boiled
1 tablespoon unsalted butter
1/2 cup heavy cream
salt and black pepper
Artichokes should be boiled until just tender (about 10 minutes).
As soon as they are just tender, drain and quickly peel them.
Let them cook just enough to handle, but don't let them get cold or put them in
cold water.
Place the whole artichokes, the butter, and the cream in a kettle and return to
medium heat.
Cook, tossing them frequently until the cream has thickened and lightly coats the
vegetables, about 3 to 4 minutes.
Season to taste with salt and black pepper, then transfer to a warm serving dish
and serve at once.
Yield: 4 servings
2 lb Jerusalem artichokes, peeled
20 Eggroll wrappers
1 oz Butter
5 oz Ham, cubed
6 Shallots, thinly sliced
3 Garlic cloves, minced
3 ts Chive snips
Salt and pepper
1 Egg white, lightly beaten
Oil for deep-frying
Cook jerusalem artichokes in salted water until nearly soft.
Chop finely, and transfer to a bowl.
In a pan, fry ham and shallots in butter for 5 minutes.
Add to the bowl, along with the garlic, chives, and salt and pepper. Mix well.
Fill the eggroll wrappers with the jerusalem artichoke mixture, and roll as usual.
Glaze and seal with the egg white.
Deep fry and serve.

Jerusalem Artichoke Soup A

Yield: 4 servings
1 lb Jerusalem artichokes
: Juice of 1/2 lemon
4 TB butter
1 onion, mild-- sliced into 1/2 inch pieces
1 carrot -- sliced into 1/2 inch rounds
3 c chicken stock
Salt and freshly ground black pepper
1/2 c heavy cream
Freshly grated nutmeg
Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4
inch slices and toss with lemon juice.
Melt butter in a 4 quart nonreactive saucepan.
Add leek, carrot and Jerusalem artichokes with the lemon juice.
Cover and cook over gentle heat for 20 minutes.
Add 2 1/2 cups stock, 1teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for
another 25 minutes. When cooked, remove from the heat and puree the soup with an
additional 1/2 cup stock, and cream.
Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.
Yield: 4 servings
2 lb Jerusalem artichokes
6 c Chicken broth
1 c Thinly sliced green onions
Salt/pepper to taste
2 T Minced fresh dill
Scrub Jerusalem artichokes and cook in simmering water 30-40 minutes, until tender.
Drain and discard cooking liquid.
Peel and mash artichokes and place in a large saucepan.
Stir in chicken broth and green onions.
Simmer for 15 minutes; season to taste with salt/pepper and serve sprinkled with
JERUSALEM ARTICHOKE SOUP C (very thick & can be thinned with additional chicken
Serves 6
8 cups (or more) canned low-salt chicken broth
1 pound Jerusalem artichokes
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
3 leeks, sliced (white and pale green parts only)
2 garlic cloves, minced
1/4 teaspoon dried savory
1/8 teaspoon ground ginger
1/2 teaspoon dried marjoram
1/4 cup heavy whipping cream
1 green onion (dark green part only), chopped
Bring 8 cups broth to boil in large saucepan.
Peel Jerusalem artichokes and cut into 1/3-inch thick pieces. Add to broth. Add
potatoes, leeks, garlic, savory and ginger. Cover pan and simmer until vegetables
are very soft, about 25 minutes.
Remove from heat. Stir in marjoram; cool about 20 minutes.
Pur�e soup in blender until smooth. Return to same saucepan. Bring soup to simmer.
Add cream. Season with salt and pepper.
Simmer 5 minutes to blend flavors, thinning with more chicken broth if soup is too
Ladle soup into bowls; sprinkle with green onion and serve.
Jerusalem Artichoke Soup Israeli
2 lb Jerusalem artichokes
3 tsp oil
1ea Celery root, Parsnip, & Onion
1 cup lentils
1 tsp Ground coriander
1 pinch Cumin
6 cups Chicken stock (or bouillon)
Salt and white pepper
2 tsp Cilantro, chopped
Peel and thickly slice the Jerusalem artichokes.
Peel and cube the celery root, parsnip and onion. Fry in oil 2 minutes.
Add the Jerusalem artichokes, coriander, lentils & stock.
Season with salt, white pepper and cumin.
Cook covered, on low heat, for 1 1/2 hours.
Check seasonings, add chopped fresh cilantro, and cook another 10 minutes. Serve
Jerusalem artichoke, onion and garlic soup
Yield: makes 2 quarts
1 1\2 lb Jerusalem artichokes, peeled and cut into 1/2 inch pieces
1 large Onion, coarsely chopped
2 Ribs of celery, chopped
1 large Carrot, peeled and chopped
4 Cloves garlic, peeled and chopped
1 tbl Minced chives (optional) (up to 2
1 pinch Each of ground sage, tarragon, thyme, basil
2 qt chicken stock
3 tbl Corn starch
Salt and pepper to taste
Put in to cook the vegetables.
Combine the veggies in a pan with a couple tablespoons of oil or butter over medium
heat, stirring frequently until the onion is clear and wilted, from 10 to 20
Add seasonings and all but a cup of stock and bring to a boil. Immediately lower
the heat to a simmer and cover. Simmer gently about a half hour.
Combine the starch and remaining stock and stir into the soup to thicken.
Correct seasonings. Remove from heat and serve.
Jerusalem artichokes with tabasco sauce
Yield: 4 servings
1 � lb Jerusalem Artichokes
2 tbl Butter
1 tsp White wine
3 drops Tabasco
2 tsp Chopped Parsley
Wash and scrape artichokes. Drop into boiling salted water. Cook until tender.
Drain and melt butter; add white wine, tabasco sauce and parsley.
Pour these ingredients over the artichokes or cream in a cream sauce.
Drain the artichokes as soon as they are tender; if permitted to cook beyond this
point they will become tough.


Yield: 4 servings
2 lb Jerusalem artichokes
1 oz Butter
5 ts Olive oil; divided use
1 Onion, chopped
1 c White wine
1 Bay leaf
1 1/2 lb Fresh mushrooms
4 Garlic cloves, minced
1 sm Lemon
1 1/2 ts Fresh thyme, chopped
Salt and pepper
Peel and halve the jerusalem artichokes.
In a large pan, heat butter and 2 tablespoons olive oil. Add the onion and fry 2
Add jerusalem artichokes, white wine, bay leaf and water to cover.
Bring to boil, and cook on low heat until the jerusalem artichokes soften, about 1
Meanwhile, thinly slice a small lemon (don't peel).
Add the mushrooms to the pan, then the thyme, lemon slices and 3 tablespoons olive
oil, and cook another 20 minutes. Serve warm.
For 4 persons
1 pound Jerusalem artichokes
Freshly ground pepper,
about 4 twists of the mill
2 1/2 tablespoons butter
1/4 cup freshly grated
Parmesan cheese
1. Preheat the oven to 400� F.
2. Peel or scrub the artichokes as directed in the preceding recipe. Drop them in
boiling salted water, holding back the smaller pieces a few moments. Cook until
tender but firm at the pricking of a fork. (Jerusalem artichokes tend to go from
very firm to almost mushy in a brief span of time, so watch them carefully.) When
done, drain and allow to cool.
3. Cut the artichokes into slices 1/2 inch thick. Arrange them in a buttered bake-
and-serve dish so that they slightly overlap. Add salt and pepper, sprinkle the
grated cheese over them, dot with butter, and place in the
uppermost part of the preheated oven. Bake until a nice golden crust forms.
Allow to settle briefly before serving.


Yield: 4 servings
2 lb Jerusalem artichokes, peeled
1 oz Butter
1 tb Flour
1 c Milk, scalded
1 cheese
1 Egg yolk
1 pinch Nutmeg
Salt and pepper
1 tb Bread crumbs
Thickly slice jerusalem artichokes, and cook in salted water until soft. Drain.
Make a bechamel sauce using the butter, flour and milk. Thicken for 15 minutes,
mixing occasionally.
Add the cheese, mix until melted and blended in the sauce.
Remove from heat, add the egg yolk, and season to taste with nutmeg, salt and
Preheat oven to 400 F (200 C).
Lightly oil a small oven proof baking pan, and coat with bread crumbs.
Arrange the jerusalem artichoke slices in one layer. Spread the cheese mixture on
the jerusalem artichoke layer. Sprinkle additional bread crumbs, and bake 15
minutes or until golden.
Jerusalem artichoke and bacon soup
Serves 4
1 large onion, peeled and finely chopped
4 thick rashers of streaky bacon, cut into rough 1cm pieces
A good knob of butter
1 litre chicken stock (a good quality cube dissolved in that amount of water will
200ml double cream
500g Jerusalem artichokes, peeled and cut into rough 1cm chunks
Salt and freshly ground black pepper
to serve
2 1cm-thick slices of bread, crusts removed and cut into 1cm dice
2tbsp olive oil
A good knob of butter
Gently cook the onion and bacon in the butter for 3-4 minutes until soft, add the
stock, season and simmer gently for 15 minutes.
Add the double cream and artichokes and simmer for about 10 minutes, or until the
artichokes are cooked and the soup has thickened slightly. Blend a cup of the soup
and return to the pan.
Meanwhile heat the olive oil in a small frying pan and cook the croutons for a
couple of minutes until they begin to color, then add the butter and continue
cooking for a minute or so until golden
Check seasoning and serve with croutons scattered on top.
You can blend it to a smooth pulp or keep it chunky.

Jerusalem Artichoke Fritters

Makes 12 to 15 fritters.
4 cups Jerusalem artichokes, cleaned & shredded
1 small onion, grated
3 eggs
1 tsp. salt
1/4 tsp. pepper
1/4 cup flour
2 tsp. baking powder
vegetable oil for frying
Peel the artichokes and shred in a food processor or by hand, and place in a mixing
Stir in the grated onion, eggs, salt, pepper, flour and baking powder, mixing
Heat oil in a frying pan on medium-high heat. Put large spoonfuls of the mixture
into the frying pan and fry until brown around the edges, approximately 3 to 5
minutes, turn over and cook another 3 to 5 minutes until golden and crispy.
Serve with sour cream or applesauce.
Sunchoke Latkes
Makes 12 latkes Preparation Time: 40 minutes Rising Time: 30-60 minutes
1 cup lukewarm milk, stock, or water
1 tbs. olive oil
1 tbs. active, dry yeast
4 cloves of garlic
1 tsp. paprika
1 tsp. marjoram, ground
1/2 tsp. salt, or to taste
1/4 tsp. white or black pepper, or to taste, ground
1 cup Jerusalem artichokes
1/2 tbs. lecithin granules
1 cup 2 tbs. sweet brown rice flour or 1-1/4 lb. other whole grain flour
1/2 cup arrowroot or kudzu
1 tbs. flaxseeds, ground
1. Puree the lukewarm milk, olive oil, yeast, garlic, paprika, marjoram, pepper,
and salt in a blender.
2. Add the Jerusalem artichokes and lecithin granules and blend until Jerusalem
artichokes are very finely chopped.
3. Mix the flour, arrowroot, and flaxseeds together.
4. Pour the blended liquids into the dry ingredients and mix well.
5. Divide into 12 parts and shape into 1/2 inch thick disks.
6. Cover with a damp towel and put in a warm place 30-60 minutes to rise.
7. Cook 5-10 minutes on each side, or until browned, on a hot, oiled griddle or
frying pan. (Peanut oil, which tolerates heating best, is the first choice,
although you may also bake the latkes for 20 minutes on a cookie sheet in a
preheated 350� F oven.)
Serve hot or cold.

Gingered Jerusalem Artichokes

Makes 4 side-dish servings
Prep: 10 minutes Start to Finish: 6 minutes
tablespoon peanut oil or olive oil
pound Jerusalem artichokes, peeled, and cut up
teaspoon grated fresh ginger
1/4 cup Marsala, sherry, or apple juice
In a large skillet heat oil over medium-high heat. Cook artichokes for 5 to 6
minutes or until crisp-tender, stirring often. Add ginger; cook for 30 seconds.
Remove from heat. Stir in Marsala, sherry, or apple juice. Salt to taste

Pickled Jerusalem Artichokes

2 1/2 cups vinegar
1 cup water
3 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon coriander seeds
1 tablespoon black peppercorns
6 cardamom pods
6 whole cloves
1 bay leaf
1 star anise pod
2 pounds Jerusalem artichokes, sliced 1/16 inch thick
In a large saucepan, combine all of the ingredients except for the Jerusalem
artichokes and bring to a boil.
In a heatproof bowl, pour the pickling liquid over the artichokes. Cover with a
plate and let cool to room temperature. Refrigerate overnight. (can be refrigerated
for 2 weeks)

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