The ones you dig up like taties, mates gave me a big of them. What can i do with them.
Scrub, boil or steam, squeeze off the skin with your asbestos fingers, then fry in butter and garlic for a few minutes.
Make soup.
Scrub, roast along with any other roast veg (potatoes, parsnips, squash etc) and cut skin off when eating.
Google for more? I love them - many don't.
CHIPS!.... ;D
I love them too....... but I do not grow them anymore :-[ :-[ :-[
Don't forget the windeeze ;D ;D ;D.
Yesterday I made a salad of grated carrot and grated raw artichokes (add lemon juice to gratings to stop the artichokes discolouring) plus olive oil and a little of my blackberry vinegar, and it was really good.
A friend of mine sometimes serves them sliced raw in a lettuce salad plus pieces of hot fried bacon - they have a crisp texture like radishes, but a blander taste.
Last night i scrubbed and roasted one (raw) with some sausages as an experiment, and liked the firm, crisp result, but think I should have steamed it for a few minutes first.
Can you tell I have a lot of them? Mine did not do very well last year but my daughter insisted I plant 6 for her in her London plot, which is tiny and therefore easy to fertilise; I was sure they would be too much for her.... We dug one up on Sunday, and the roots/tubers were immense! We divided the results between us so I am trying out different ways of getting them down my husband....
Five more huge strong plants to dig up.
Hope this isn't too off topic, but my French friends say the pink variety which tends to be much rounder is better tasting. Can anybody confirm? I picked up a few in a French supermarket but have never seen them for sale here.
Quote from: winecap on March 21, 2012, 20:57:21
Hope this isn't too off topic, but my French friends say the pink variety which tends to be much rounder is better tasting. Can anybody confirm? I picked up a few in a French supermarket but have never seen them for sale here.
I have eaten both and can't say I see any difference. They are easier to peel though as less knobbly!
I love Jerusalem artichokes (Here they are called "Topinambour") mashed or parboiled and sauteed. They have a lovely asparagus type taste. Here they are not always well liked as people had to eat them during the Occupation so it has bad memories. Like a lot of heirloom veg they are undergoing a revival in gastronomy but they are not to everyone's taste.