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Jerusalem Artichokes Greek Style – Recipe

Jerusalem Artichokes Greek Style – Recipe

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.

Read more: Food, All recipes, Soups & Salads

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).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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The Wild Vegetarian Cookbook

A forager's culinary guide (in the field or in the supermarket) to preparing and saviring wild (and not so wild) natural foods, with more than 500 now


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1:35AM PDT on May 15, 2013

They are so delicious and easy to grow. I have them growing in my front garden and they are nearly ready to harvest, but I think its a bit too early. The stalks look dry and wizen which is what is expected before you harvest the bulb. The bulb looks like ginger. You have to scrub the artichokes and when cooked either mashed is best with butter, steamed or esp, roasted it tastes so good.

11:24AM PDT on May 8, 2013


11:11AM PDT on May 8, 2013

I had no idea that artichokes were so versatile. Thank you for these tasty recipes!

6:03AM PDT on May 7, 2013

Thank you for sharing.

8:24AM PDT on May 6, 2013

Thanks 4 the recipe!

4:03AM PDT on Apr 26, 2013


3:22AM PDT on Apr 25, 2013

Thank you :)

7:33AM PDT on Apr 6, 2012


12:37PM PDT on Mar 30, 2012

Great recipe. Thanks for posting.

6:56AM PDT on Mar 30, 2012

I love your recipes! I would love to try the lemon/egg soup, but I'm a pescatarian and I do not eat eggs or milk (have not yet given up cheese). What could I use in place of the egg? Tofu, maybe?

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