Garlic and herb Jerusalem (f)artichokes
Gerard's Herbal (1621) had a view on Jerusalem artichokes: "which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men."
Anyway, lets not let that get in our way. Anitra has, by daughter-proxy, given us a huge pile of Jerusalem artichokes that I am determined to use. This shall be the first attempt.
Gerard had something here. Pretty non-descript, this, even with all the garlic and bay leaves. Sweet tasting, rather similar to parsnip or sweet potato, neither of which are my favourites. These are also quite a fiddle to prepare and there is a fair deal of waste too. I would feed these to worms.
Home-made pasta is so easy to make!
- 600 g (1lb 2 oz) Jerusalem artichokes (peeled weight)
- A few glugs of olive oil, flavoured with a few good grinds of black pepper.
- 4 Cloves of garlic, peeled and sliced thinly
- 6 bay leaves - you can use less, but if you have a bay tree to hand, why not? Let's go for big flavour here.
- 2 tablespoons sherry vinegar
- sea salt and freshly ground black pepper
- Peel the artichokes and cut into even side pieces, about the size of halved ping-pong balls
- Heat a wok or frying pan with a few glugs of olive oil and saute over a fairly high heat until they have golden edges
- Lower the heat a little, add the garlic and fry it off a little
- Deglaze the pan with the sherry vinegar, add the bay leaves, seasoning, cover and cook for 25 to 30 minutes
- Remove the cover and the bay leaves, turn up the heat and crisp up the artichokes for 3 or 4 minutes
- Season and serve immediately
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