Garlic and herb Jerusalem (f)artichokes

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Garlic and herb Jerusalem (f)artichokes
Garlic and herb Jerusalem (f)artichokes
Garlic and herb Jerusalem artichokes - worm fodder!
Servings:Serves 4
Calories per serving:92
Ready in:45 minutes
Prep. time:10 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

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.


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  1. Peel the artichokes and cut into even side pieces, about the size of halved ping-pong balls
  2. 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
  3. Lower the heat a little, add the garlic and fry it off a little
  4. Deglaze the pan with the sherry vinegar, add the bay leaves, seasoning, cover and cook for 25 to 30 minutes
  5. Remove the cover and the bay leaves, turn up the heat and crisp up the artichokes for 3 or 4 minutes
  6. Season and serve immediately

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