Jerusalem artichoke – vegetable of the month recipes

In the interests of helping reduce the carbon footprint of the world, and because this is in some sense my blog, I have decided to introduce a feature – vegetable of the month recipe(s). I hope that this will encourage and help people to enjoy locally grown seasonal vegetables. The rule for vegetable of the month is that usable specimens of the vegetable must be currently growing on my allotment (this is quite restrictive because I am not a very competent grower!). Just now at the start of February it is a choice between jerusalem artichokes and leeks. I was going to choose leeks because jerusalem artichokes were the subject of my very first practice posting, however I just received such a lovely recipe from a reader that I’ve changed my mind and leeks will have to wait till next month. So here goes with a couple of recipes for this somewhat controversial vegetable:

The first is from Jane Grigson’s Vegetable Book, it makes a good starter. I sometimes substitute the supermarket trays of ‘mixed seafood salad’ which contain mussels, squid, scallops… for the prawns, but the pink of the prawns makes a very pretty dish:

Jerusalem Artichoke and Prawn Salad
1kg jerusalem artichokes, 125 gm cooked shelled prawns, plenty of chopped parsley and chives (or spring onions), 6 cooked prawns in their shells.
Cook the artichokes in their skins till soft but not squashy. Peel them when they are cool enough to handle and slice them or chop them into reasonable size cubes. Put them in a shallow dish and add the shelled prawns and the herbs. Pour on enough olive oil vinaigrette dressing to moisten them and toss very gently – try not to break the artichoke slices. Chill in the fridge. Arrange the prawns in their shells artistically on top before serving.

This recipe was sent to me by Gillian Hill, intended as a comment for the original posting, but it inspired me to start this feature. Gillian found the recipe in the BBC’s Good Food magazine.

Stir Fried Jerusalem Artichokes
You will probably need 2/4 artichokes per person depending on their size and lumpiness. Wash and peel them carefully (home grown artichokes can hide a lot of mud!). Slice the peeled artichokes and lightly fry in oil with walnut halves. Add a sprinkling of thyme and rosemary. They cook quickly and can become soggy if overcooked.

Gillian also comments that they go well in a tray of roasted vegetables.

10 Responses to “Jerusalem artichoke – vegetable of the month recipes”

  1. Bruce Wallace Says:

    Friends:
    Below is my best-of-my-best recipe for Jerusalem Artichokes. If you want more please send an e-mail to me at brucewallace@msn.com and I’ll provide them by RE your message. Limited space for this entry keeps me from posting all my recipes.
    Crab Cakes with Jerusalem Artichoke
    Ingredients
    2 cups fresh Jerusalem artichokes
    2 slightly beaten eggs
    1 cup seasoned breadcrumbs
    1 tablespoon Old Bay Seasoning
    2 tablespoon mayo

    Instructions
    Mix and make into cakes. Roll in flour/cornflakes/crumbs. Fry.

    V/R
    Bruce Wallace
    Owner and Operator, Organic Acres Farms
    Wheaton, Maryland, USA

  2. sagswebmaster Says:

    No crab mentioned in the ingredients?? Should we add about 2 cups of flaked cooked crab meat to the other ingredients? I actually did something similar with tuna the other day – there was a recipe for salted haddock and parsnip fish cakes in the Saturday Glasgow Herald colour supplement and I more or less copied it substituting cooked tuna for the salted haddock and jerusalem artichokes for the parsnips! It tasted good, but fell apart. However the recipe did not mention breadcrumbs or mayo so maybe that is the secret for getting the cakes to stick together.

  3. Bruce Wallace Says:

    SAGSwebmaster:
    No crab meat is needed since most of the taste in the Crab Cakes comes from the Old Bay Seasoning. The important trick is to grate the Jerusalem Artichokes in a texture that closely resembles crab meat. I do suspect that adding real crab meat would improve an already superb recipe. Also remember that Jerusalem Artichokes marinate well for incorporation into any recipe you like. Regarding the falling apart fish cakes, I think the problem would be solved by adding additional beaten eggs since they are the binding agent in such recipes.
    V/R
    Bruce Wallace, Owner and Operator, Organic Acres Farms, Wheaton, Maryland, USA

  4. Bruce Wallace Says:

    Friends:
    Another one of my favorite Jerusalem Artichoke recipes follows:
    Jerusalem Artichoke (Sunchoke) Fritters
    Ingredients
    1 Tbs. sunflower oil
    4 cups grated sunchokes
    1/2 cup minced onion
    3 egg whites, lightly beaten
    1/4 cup flour
    salt

    Instructions:
    Heat sunflower oil in large skillet over medium-high heat. Mix ingredients except salt.
    Place heaping spoonfuls of the sunchoke mixture in the skillet and fry until crispy brown on both sides. Drain fritters on paper towels and sprinkle with salt before serving.

    V/R
    Bruce Wallace, Organic Acres Farms
    Wheaton, Maryland, USA

  5. Bruce Wallace Says:

    Heather: In your SUN, 4/22/07, e-mail you asked for some guidelines on growing and harvesting your Jerusalem Artichokes(JAs). Guidelines follows;
    * JAs are forgiving and they’ll love you even if you abuse them.
    * Keep the JAs well watered but don’t allow them to have wet feet, i.e. sit in pooled water. Every two weeks add some fertilizer in with the water to top dress the JAs; follow manufactures instructions so you don’t burn the plants. Don’t overfeed with nitrogen since this will perpetuate luxurious foliage growth and reduce the size of the tubers
    * Place your growing pots in full sun.
    * The JAs should be stakes when 4-5 feet high.
    * You can start harvesting your JAs after they flower but they’ll have peak taste after the first killing frost. Store the JAs in-situ and harvest them as needed during the winter. They’ll store well in the ground so long as the soil temperature stays below 41°F.

    If the Sagswebmaster finds it necessary to close this post, feel free to contact me at brucewallace@msn.com.
    V/R, Bruce Wallace

  6. Allan Says:

    If anyone knows where I might be able to get enough Jerusalem Artichoke tubers to plant a couple acres worth, I would appreciate the info. We are just starting to grow these and need to buy quite a few. please email me at ajdauto100@yahoo.com thank you

  7. Bruce Wallace Says:

    Allan:
    You indicated that you want JAs tubers in sufficient amount to plant on 2 acres. Where is your farm located? My e-mail is brucewallace@msn.com.
    V/R, Bruce Wallace

  8. Paul Says:

    Juust been around Gardeners Wold at the Birmimghan today you can buy the tubers from Robinson’s vegitable seeds & Planrs (URL http://www.mammothoinion.co.uk,order code is 0138.Costs £8 for 10 trubers each tuber should produce about 15 tubers.As you are aware the plant is a peranial and will produce ne plants from any unharvested tubers in the next growing season. this will not provide an instant answer to your question but after a couple of years you should be well on the way to solvong it. Best of luck

  9. ali rodgers Says:

    I’m a lazy J A lover. The elaborate recipes are good but…they’re also delicious scrubbed, not peeled, rubbed with a smear of olive oil, and black pepper to taste, and roasted in the oven til tender. Yum ……….

  10. Steve Says:

    Growing as said the JA is forgiving but could become a weed if you leave a stray in the ground! My favourite cooking method is to scrape the surface of the tuber, and then slice into sautee thickness. Heat olive oil in a frying pan, add crushed garlic and fresh rosemary to oil and than add the JA’s. Cook until golden on a medium heat and add salt just before serving. Try it!