Jerusalem ar­ti­choke

Winnipeg Free Press - Section E - - FOOD & WINE -

A sweet, crunchy tu­ber that is nei­ther a mem­ber of the ar­ti­choke fam­ily nor did it orig­i­nate any­where near Jerusalem. Hea­ianthus tubero­sus is a mem­ber of the sun­flower fam­ily, hence its other name, sun­choke. Some say its mis­nomer came from a mis­pro­nun­ci­a­tion of “gi­ra­sole,” the Ital­ian word for sun­flower, plus the fact that its flavour is sim­i­lar to the true ar­ti­choke.

Looks like:

The gnarled, knob­bly tu­bers re­sem­ble gin­ger roots and have creamy white flesh. Raw, they are crisp like radishes and cooked, their tex­ture is some­where be­tween pota­toes and roasted onions. Jerusalem ar­ti­chokes have a sweet and nutty flavour, which is in­ten­si­fied by cook­ing. They’re some­times used as a sub­sti­tute for pota­toes, but the starch is dif­fer­ent from potato starch and so may not be eas­ily di­gestible for ev­ery­one.

Used in:

The gnarly tu­bers can be eaten both raw — the peel is ed­i­ble but many peo­ple pre­fer to re­move it — or cooked. They can be sliced into sal­ads, stir fries, soups and pasta dishes, much like wa­ter chest­nuts. They’re also good roasted or braised and served with but­ter and cream.

Found at:

Or­ganza Mar­ket, 230 Os­borne St.

Maa uafp8 / 08a Avvpp­fa0as 3uavv

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.