Jerusalem artichokes (also called sunchokes) are a perennial sunflower
that uses tubers rather than seeds to spread.
They are crisp, sweet,
flavorful tubers, and can be found in fields and thickets, along
roadsides in the U.S. Midwest, its native habitat. It has been planted
and escaped to the wild on the U.S. East Coast. Fortunately, you can
also buy Jerusalem artichokes in health food stores and supermarkets.
Here’s a simple, wonderful appetizer featuring the irresistible flavor
of Jerusalem artichokes:
4 cups (1 pound) Jerusalem artichokes, sliced
2 cups tomato sauce
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried tarragon, finely crumbled
10 drop sliquid stevia or 1 tablespoon barley malt or rice syrup (optional)
2 tablespoons chopped fresh parsley leaves
2 tablespoons toasted and ground hazelnuts
1. Mix all the ingredients, except the parsley and hazelnuts, together in a covered food container and let the mixture marinate in the refrigerator overnight.
2. Prehead the oven to 350 degrees. Drain the mixture and transfer it to a 1 1/2-quart oiled casserole dish. Bake, uncovered, until the artichokes are tender, about 40 minutes. Garnish with the parsley and hazelnuts and serve.
Adapted from The Wild Vegetarian Cookbook, by "Wildman" Steve Brill
(The Harvard Common Press, 2002). Copyright (c) 2002 by "Wildman" Steve Brill. Reprinted by permission of The Harvard Common Press.
Adapted from The Wild Vegetarian Cookbook, by "Wildman" Steve Brill (The Harvard Common Press, 2002).