Prep 10 mins
Cook 6 mins
I grow my own Jerusalem Artichokes and this year they grew well and are in abundance. Also very clean with small nodules on the main potato-like root.
- 1 lb jerusalem artichoke
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 large garlic cloves, finely chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 tablespoons chopped fresh parsley
- Scrub or peel artichokes.
- Slice each artichoke to 1/4 inch thick slices.
- In a Wok or frying pan, heat olive oil and butter on medium-high heat.
- Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes.
- Stir-fry for about 4 minutes, stirring often.
- Do not overcook artichokes, they should be slightly crunchy.
- Serve immediately.
This is a great recipe, however it leaves out one very important step that is required to treat the sunchoke root before cooking or serving it. Because the roots contain inulin which cannot be digested in its raw state, the roots must be parboiled first. If you don't parboil them for about a minute then you'll experience the gas and bloating that comes from the indigestibility. To parboil them properly, first bring a pot of water to a rolling boil, then drop the roots into the boiling water for at least a minute. Then take them out to cool before finishing your preparations. At this point you can slice and dice them for salads, for roasting, or sauteeing. You can skip this step if you plan to bake them or use them in soups and stews. Sauteeing is not a hot enough process to convert the inulin to a digestible state. I hope this helps!
First time trying these things we got in our local organic weekly basket. Since we don't do dairy I had to leave butter out and used avocado oil to fry as I understand it's healthier than olive oil when heated. Had them sprinkled with organic chopped cilantro, no parsley, grey sea salt, freshly ground black pepper and organic garlic cloves. 1 out of 3 liked them. I think they just have a natural taste we don't favour. I left an extra star as I'm sure the butter would have made them tastier.
I just found my new favorite vegetable. I absolutely love the flavor and texture. I haven't tried any other recipes but I doubt I will, since this one was super delicious. I do have to say that before you prepare/eat the dish, read McDee's review. She is not kidding! Thank you so much for sharing this recipe with us.