With no real links to Jerusalem and no relation to other artichokes this vegetable doesn’t seem do what it says on the tin! However the proof is in the eating and here is where this little knobbly, nutty and nifty little veg more than makes up for it. If unsure it is best to just treat them as you would a potato as they are great roasted, baked, boiled or my favourite, as mash. They can be prepared like potatoes too with the skins peeled off or left on. They do store well in a cool, dark place for a week or more.
Jerusalem Artichoke Barigoule
- Peel 500g of Jerusalem artichokes and transfer to a lemon and water solution to avoid discolouring.
- Finely chop a carrot, a leek, 1 stick of celery and 2 banana shallots and gently sweat down in a medium pan.
- Add 3 cloves of crushed garlic, 1 tbsp toasted fennel seeds, 3 sprigs of thyme and 2 bay leaves and 5g maldon sea salt and leave to infuse for a minute.
- Add 75 ml white wine vinegar, 200ml white wine and bring to a simmer.
- Add 200ml extra virgin olive oil and the juice and zest of a lemon.
- Place the artichokes in the bouillon and return to a simmer.
- Once cooked remove from the heat and allow to cool in the liquid.
- Will keep for up to a week in the fridge.
- For best results remove from the liquid and roast in a high oven for a great addition to roast lamb.