When you open your bag this week you may find mixed greens, assorted micro greens, kale, and something totally new to you. It's a Jerusalem Artichoke! It doesn't come from Jerusalem and it isn't an artichoke, it is actually related to the sunflower. The Jerusalem Artichoke doesn't taste like an artichoke either. Instead it has a rather nutty taste! It is known to be a rather gas producing vegetable when eaten raw so we recommend cooking before eating, however, feel free to experiment! The Jerusalem Artichoke contains inulin, which is a mostly indigestible carbohydrate. This makes it a good choice for diabetics or people on a low carb diet, and accounts for the gas! The peel is edible and has already been washed, although you will want to wash thoroughly again or peel if desired. Jerusalem Artichokes age quickly, so you will also want to eat it as soon as possible. If you don't already have a favorite way to prepare Jerusalem Artichokes we recommend trying the following recipes.
Oven Roasted Jerusalem Artichokes
Preheat oven to 475 degrees. Lightly grease a large sheet pan with your preferred oil choice, we use olive.
Scrub the artichoke well or peel. Cut into one inch pieces. Toss the chopped artichoke with 3 tbs olive oil, and 1 tbs dill weed. Place on pan in single layer, and roast for 15 minutes. While it is roasting, mince 2 garlic cloves and mix with the zest of a lemon. Remove the pan after 15 minutes and sprinkle the garlic and lemon zest over the roasted artichokes and continue to roast for 5 more minutes. After you remove the pan, sprinkle with sea salt. You can squeeze the lemon over the artichokes, if you like more lemon flavor. Serve immediately!
Jerusalem Artichoke Saute
Scrub and slice the artichokes into thin slices. Heat olive oil in a pan over medium high heat and add 2 diced shallots along with the artichokes. Saute 6-7 minutes until they are crispy on the outside and soft on the inside. Season with salt and pepper to taste. Squeeze lemon over the top if desired! Mix with greens and enjoy!