Every other recipe I’ve tried with Jerusalem Artichokes always took me back more years than I care to admit when my cousin, Dan, a scant year or so younger then me, happily bounded in from the backyard with a brown, sloppy mud pie just for me. It’s no wonder we’ve never really been close. But despite my past feelings on Jerusalem artichokes, I keep trying new recipesbecause at this point, the number of foods I don’t like number less than ten. If I can find a beet recipe, and even a zucchini preparation that makes my mouth water, then surely there’s a Jerusalem artichoke recipe that I’ll at least tolerate.
Well, finally, I’ve found one that I not only tolerate, but actively crave. It comes by way of the exceedingly yummy British food guru, Jamie Oliver. He maintains that there are two main flavors that turn Jerusalem Artichokes into a tuber that doesn’t sit idly by while potatoes and rutabagas hog the spotlight. I’m talking about bay and garlic. Adding these two flavors to Jerusalem artichokes turns these little brown knots into opera singers, announcing their presence on your winter table with a chorus that ends with a high C.
You can make this dish two ways. The original recipe calls for sunchoke cubes, but I’ve also successfully tried it with sunchoke chips. The chips are a little harder to work with, but they get a lot crispier than the cubes and believe me when I say that is a VERY.GOOD.THING.
- 1 lb Jerusalem Artichokes, peeled and either cubed or sliced
- 4 cloves of garlic, sliced
- 1-2 bay leaves, preferably fresh
- 1-2 Tbsp butter, oil, or lard
- Splash of white wine (optional)
- Heat the oil in a large skillet over medium to medium high heat.
- Add the Jerusalem artichokes and saute until starting to brown on all sides. (5 minutes for slices, 8 minutes for cubes).
- Toss in the garlic and bay leaf (or leaves) and turn the heat down to medium, covering the pan. Cook for 5 minutes for slices, 8 minutes for cubes).
- Turn the heat up to medium-high once more, remove the lid, and give the whole dish constant stirring for another 2-3 minutes to crisp everything up once more.
- Remove the bay leaf (or leaves) and serve with a slotted spoon to drain of any excess oil.
Notes: Jerusalem artichokes, also known as sunchokes, are sweet, meaty, and earthy. They’re like a soft, tender, potato, but with a definite artichoke flavor when cooked properly. I loved the sunchoke chips when cooked with the bay and garlic. The edges were crispy and the chip practically melted on my tongue as I ate. The chunks evoked memories of summer artichoke hearts, cooked until the consistency of butter and sprinkled with salt. The garlic chips are like little crispy treasures among the richness of the sunchokes. They brown and crisp during the last few moments of cooking and when you bite into them, they release a flood of garlic flavor. This dish is now a staple on our winter table.
- Jerusalem Artichoke Gratin When the temperatures dip and the snow falls, nothing warms...
- Rutabaga and sunchoke baked chips Some nights you just don’t have the energy to cook...
- Turnip Fries I love french fries. Love, love, love them. Crispy, crunchy,...
- Cream of Sunchoke Soup We’ve been on a sunchoke kick recently since these ugly...