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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Date: 2010-04-15 08:11 pm (UTC)For naughtiness-peel and slice thimly, then pan-fry in butter with sausages.
For virtue- wrap in foil unpeeled and cook alongside small jacket potatoes . Them take out of foil and squeeze out the centre like tubes of toothpaste directly into mouth. Yum.
For soups and stews- peel, chop/slice then put into whatever. Keep shape well, will give any gravy a nutty flavour.
Works well with beef, venison and sausages.
Or you can mash them. Or fry and then stir into stir-fried rice. Or butter-fry and mix with parmesan on top of spaghetti.