This week we are talking about Jerusalem Artichokes as they are available now the season runs from May until August.
There are two well known varieties of Artichokes, Globe artichokes which is a flower and generally found preserved in jars and on pizzas and the Jerusalem artichokes which is a tuber and looks like knobbly little potatoes.
When choosing artichokes look for a firm texture, even colour and no blemishes, store them in paper bags in the refrigerator for up to 3 weeks. Clean under running water with a scrubing brush and store in lemon water if you want to peel them as they will brown quickly.
There are many ways you can cook a Jerusalem artichoke........
- Cut them in half, toss in oil and roast them with the skins on with a little grated parmesan on top.
- Peel them and saute softly with some garlic and onions, add some vegetable stock and cook until tender. Blitz them with some fresh cream and a touch of truffle oil!
- Roast them with the skin on and add into grated fresh beetroot, carrot and coriander with a citrus miso dressing
Or you can make an Artichoke tart which is very beautiful and screams Autumn!
For more recipes, visit www.vandeelzen.com