Jerusalem Artichokes from T H Brown and Son
This fantastic tuber is just entering it’s UK season. With their taupe-coloured skin and ivory flesh they look perfect on any menu for this time of year. The flesh of the artichoke is slightly waxy, sweet, nutty and distinctive. So sweet, in fact, that a little can go a long way.
Try them in purée with roast cod and anchovy and caper salsa, for instance. The sweetness is a good antidote to meaty, savoury ingredients such as beef, game and wild mushrooms.
Sliced and braised in butter they make a tasty addition to salads, and treated similarly and then puréed artichokes are great in risottos and soups. Sliced very thin, drizzled with oil and roasted in a hot oven they make great crisps, and cut into chunks are right at home roasting alongside potatoes.
Jerusalem Artichokes nutritional benefits include tons of thiamin and useful amounts of niacin, iron, and carbohydrates.
Check out Hugh Fearnley-Whittingstall’s article on this versatile Knobbly gem.
