Bring me my arrows of desire
Apr. 15th, 2010 10:56 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ventaWanted: suggestions of what I should do with a Jerusalem artichoke.
Additional: suggestions should be both polite and culinary :)
A friend of mine grows artichokes. When I say "grows", I really mean "has failed to eradicate from her garden". For those not paying attention, Jerusalem artichokes are the ones that look like knobbly, bobbly potatoes. They are not green leafy things; they're globe artichokes.
Anyway, I've been given some extraordinarily knobbly artichokes. Do not be fooled by the picture of the nice, shapely, slim artichokes pictured on Wikipedia. These are like potatoes with serious problems.
Last time Katie gave me artichokes, she supplied a recipe for artichoke, bacon and leek gratin. This involved peeling the artichokes (very tedious) and ultimately tasted as if it'd have been nicer had I made it with normal spuds instead.
So... what shall I do with them this time ? I have two or three large artichokes. I'm considering roasting them whole, in the hopes that'll make it easier to get their skins off, and making them into soup. Elaborations, variations, or anything else on that plan welcome.
Additional: suggestions should be both polite and culinary :)
A friend of mine grows artichokes. When I say "grows", I really mean "has failed to eradicate from her garden". For those not paying attention, Jerusalem artichokes are the ones that look like knobbly, bobbly potatoes. They are not green leafy things; they're globe artichokes.
Anyway, I've been given some extraordinarily knobbly artichokes. Do not be fooled by the picture of the nice, shapely, slim artichokes pictured on Wikipedia. These are like potatoes with serious problems.
Last time Katie gave me artichokes, she supplied a recipe for artichoke, bacon and leek gratin. This involved peeling the artichokes (very tedious) and ultimately tasted as if it'd have been nicer had I made it with normal spuds instead.
So... what shall I do with them this time ? I have two or three large artichokes. I'm considering roasting them whole, in the hopes that'll make it easier to get their skins off, and making them into soup. Elaborations, variations, or anything else on that plan welcome.
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no subject
Date: 2010-04-15 12:19 pm (UTC)My belief is that they require peeling, but I've no actual evidence to back it up . More research required!
I do have good personal evidence that peeling is much easier if you do it after boiling. It's still fiddly and annoying, and you need a combo of small sharp knife, peeler, and fingers, but it's better than trying to do it to the raw, hard versions.
I like to make soup with them (whizz up in blender with good stock, optionally add softened onion, garlic, etc etc), or mix with potatoes for tasty mash.