ARTICHOKE (JERUSALEM) RECIPIES CARROT AND ARTICHOKE SOUP Serves 6 - 8 people 700 g (1&1/2 lb) jerusalem artichokes 3 celery stalks, chopped 450 g (1 lb) carrots 1 medium onion, chopped 75 g (3 oz) butter 1.5 L (3 pints) light stock salt and freshly ground pepper Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots. Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes. Add some salt and put the lid on and let the vegetables sweat for 10 minutes on a low heat. Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Then liquidise the soup. Taste to check the seasoning, re-heat and serve. JERUSALEM ARTICHOKE SOUP 25 g (1 oz) butter 1 onion, finely chopped 1 clove garlic, crushed or finely chopped 500 g (1 lb) Jerusalem artichokes, scrubbed and sliced 400 ml (3/4 pt) semi-skimmed milk 1 vegetable stock cube made with 400ml (3/4 pt) boiling water 25g (1 oz) cornflour Salt and freshly ground black pepper 2 dessert spoons fresh parsley, finely chopped 2 dessert spoons single cream Melt the butter in a large heavy based saucepan and cook the onion with a pinch of salt until softened but not coloured. Add the garlic and artichokes and fry for a further few minutes. Then add the vegetable stock and milk, cover the saucepan and simmer gently for 25 minutes or until the jerusalem artichoke pieces are tender. Process in a liquidiser or food processor until smooth then return to the rinsed pan. In a small dish, blend the cornflour with 2 x 15ml spoons water and stir in a few spoonfuls of soup, return this mixture to the saucepan and bring to the boil whilst stirring continuously. Remove from the heat, season to taste, stir in the parsley and garnish with cream. JERUSALEM ARTICHOKES IN WINE, ROSEMARY AND CREAM Serves 4 2 tablespoons olive oil 450 g jerusalem artichokes, scrubbed well, thinly sliced into rounds 2 garlic cloves, minced Salt and pepper to taste 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried 120 ml white wine 60 ml double cream Heat the oil in a large frying pan over a medium heat. Add the jerusalem artichokes and garlic and fry for 2 minutes. Season with salt and pepper, add the rosemary and wine, and cook over a high heat until the wine is reduced by half. Add 1 tablespoon of water, cover and simmer until the artichoke is just tender, between 1 and 5 minutes. Remove the cover, add the cream, and reduce the sauce for a couple of minutes until thickened. JERUSALEM ARTICHOKE MASH A simple way to stretch out your Jerusalem artichokes, and equally tasty with sweet potatoes or swede instead of potatoes. 4-6 side servings. 1 tablespoon fresh lemon juice 250 g Jerusalem artichokes 800 g potatoes, peeled and cut into chunks 100 ml crème fraiche or sour cream 4 tablespoons butter Salt and pepper to taste Small pinch of freshly grated nutmeg Fill a pan with cold water and add the lemon juice. Scrub the artichokes and cut them into 2-finger-width pieces and add them to the pan. Bring to the boil, cover and simmer until almost tender, about 10 minutes. Add the potatoes and salt, cover the pan and simmer until all the vegetables are very tender, about 15 minutes, and then drain them. Put the pan over the lowest heat, add the crème fraiche and butter and mash until they’re almost smooth and season to taste with salt, pepper and nutmeg. JERUSALEM ARTICHOKE AND CARROT SALAD Great with sandwiches or potatoes. 4 servings 400 carrots, well scrubbed and trimmed 400 g Jerusalem artichokes, well scrubbed 2 tablespoons chopped fresh dill or tarragon 2 tablespoons olive oil or walnut oil 3 tablespoons fresh lemon juice 2 tablespoons capers, rinsed Salt and pepper to taste Whisk together the herbs, oil, lemon juice and capers; season to taste with salt and pepper. Set aside. Grate, shred or julienne the carrots and place in a large bowl. Thinly slice or julienne the Jerusalem artichokes (or cut into thin matchsticks); add to the carrots, and immediately add the vinaigrette and toss together. Cover and let it sit at room temperature for 30 minutes, before tossing again and serving. JERUSALEM ARTICHOKES IN GARLIC AND BUTTER Serve a side dish for 4 3 tablespoons butter 2 tablespoons olive oil 450 g Jerusalem artichokes, scrubbed, sliced 2 teaspoons minced garlic 2 teaspoons fresh lemon juice Salt and pepper to taste Melt 1 tablespoon of butter with the olive oil in a large non-stick frying pan over a medium-high heat. Add the Jerusalem artichokes and sprinkle them with a little salt and pepper. Sauté for about 10 minutes until they are brown and just beginning to soften. You’ll need to turn them frequently. Transfer them to a serving bowl. Add the remaining butter and garlic to the pan and fry the garlic until it is just golden - this shouldn’t take longer than two minutes, so don’t burn it! Add the lemon juice and simmer for another 30 seconds. Spoon the butter mixuture over the Jerusalem artichokes and serve.