Jerusalem Artichoke

It’s hard to say why Jerusalem artichokes aren’t better known in North America-these crisp roots vegetable are actually New World natives, cultivated here well before Europeans ever reaches these shores. The Jerusalem artichoke neither comes from Jerusalem nor is it an artichoke. “Jerusalem” evolved out of the word girasole, Italian for sunflower (literally meaning “turns toward the sun”), because the Jerusalem artichoke is the tuberous root of a species of sunflower. “ Artichoke refers to its flavor, which can taste quite like an artichoke heart. It is unquestionably prized for its texture, flavor, and versatility. /these knobby nuggets uncooked have white flesh with a wonderfully crisp texture similar to that of water chestnuts or jicama. Prep: Wash to remove all dirt, no need to peel. Cooking Eaten raw, there is mellow and subtle, with an earthy sweetness and a slight tang. When cooked, their tang becomes more pronounced, and their likeness to artichoke hearts. Jerusalem artichokes are superb tossed with olive oil or nut oil seasoned with source salt and fresh herbs. Sautéed sunchokes are fantastic, robust enough to stand up to braising and stewing.

Nutrition Information
Sunchokes store their carbohydrates in a form of inulin, a starch that is not utilized by the body for energy, as opposed to sugar. They are recommended as a potato substitute for diabetics since they are filling but not absorbed by the body, and because they also show indications of assisting in blood sugar control. In reference to the question about Jerusalem artichoke as a source of insulin, I believe the carbohydrate in Jerusalem artichoke is INULIN. Insulin is the (protein) hormone that controls glucose absorption by animal cells. If eaten, insulin is broken down to its component amino acids, which is why insulin is injected intradermally by dependent diabetics. Inulin is a carbohydrate which breaks down to fructose. Fructose is not used to treat diabetes, but is considered a better sugar for most diabetics because it must be converted to glucose before being absorbed by cells.. Jerusalem artichoke flour is also recommended for those who are allergic to wheat and other grains.
High in iron, potassium and thiamine, low-fat sunchokes also feed the healthy bacteria (lactobacilli) in the intestinal tract. However, they can cause flatulence in some people and first tastings should be in small amounts. For those sensitive to gas-producing foods, pre-cooking before baking or a good boiling is recommended, and eating them raw should be avoided. On another note, one strange case of an allergic reaction has been linked to inulin, which may be a subject of interest to those who suffer swelling and breathing difficulties from other foods.

Sunchoke Latkes

1 1/2 pound Sunchokes peeled and shredded
1 pound baking potatoes peeled and shredded
1 large carrot shredded
1/3 cup all purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
21/2 tablespoons olive oil, divided
6 tablespoons fat-free sour cream
Use the shredder blade of a food processor to quickly shred the artichokes, potatoes and carrot. Cook the latkes soon after combining the ingredients so the mixture does not become watery; if this happens, though, remove the mixture from the liquid with a slotted spoon.
 

 

Spicy Chicken and Sunchoke Stir-fry

8 oz. wide rice stick noodles

2 tablespoon vegetable oil

4 cups vertically sliced onion

3 garlic cloves

11/2 pound Jerusalem artichokes, peeled and cut into 1/2 inch pieces

1 pound skinless, boneless chicken cut into 1-inch strips

3 tablespoons Thai peanut sauce

2 tablespoons low-sodium soy sauce

2 tablespoons natural-style peanut butter

6 cups broccoli florets

2 cups 1/4 inch red bell pepper strips

1 cup water

1/2 cup crushed red pepper

Cook noodles in boiling water 5 minutes or until done. Drain noodles and keep warm. Heat oil in a wok or large nonstick skillet over medium heat. add onions and garlic; stir-fry for two minutes. Add chicken and sunchokes and stir-fry for another 4 minutes. Remove from heat; stir in peanut sauce, soy sauce and peanut butter. Place over medium-high heat. Cook chicken mixture for 4 minutes, stirring frequently. Add broccoli, bell peppers, water and crushed red pepper; cook for 5 minutes or until broccoli is tender, stirring frequently. Serve immediately over the noodles.

 

 

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Jerusalem Artichoke Cheese Soup
This thick soup has less cheese than a traditional cheese soup, allowing the Jerusalem artichoke flavor to dominate. Add more cheese if you prefer. Serve with roasted thin black bread triangles. With a salad, you have an unusual and filling meal-in-one.
1 pound Jerusalem artichokes
2 Tbsp lemon juice
2 stalks celery
1 medium onion
6 Tbsp butter
2-1/2 cups chicken broth
3 Tbsp flour
1-1/2 cups medium-sharp Cheddar cheese
2 tsp dry mustard
1/2 cup cream
Cayenne pepper
1 tsp Worcestershire sauce

Directions:
Wash, peel, and roughly chop chokes and keep in water to which lemon juice has been added until ready to use. Chop celery and onion and cook in 2 tablespoons butter until slightly wilted, approximately 10 minutes. Add chokes and 1-1/2 cups chicken broth, cover, and cook for 10-15 minutes or until vegetables are cooked through. Puree in a blender, food processor, or food mill. In a medium-size saucepan, melt 4 tablespoons butter, add flour, and cook for 2 minutes without browning. Remove from heat and whisk in 1 cup broth, then cook for 5 minutes. Add cheese and mustard and stir until blended. Stir in choke mixture and cream and cook until soup is heated through. Season with salt, cayenne pepper, and Worcestershire sauce. Note: For a thinner soup, add additional chicken stock. Yield: 4-6 servings.

 

Clove-Scented Gratin of Sunchokes and Yukon Gold Potatoes
1 cup chicken stock
1-1/2 cups cream
Sea salt to taste
1/4 to 1/2 teaspoon powdered cloves, according to taste
3 teaspoons lemon thyme leaves
3 pounds (about 6 large) Yukon gold potatoes, peeled
3/4 pound (about 8) Sunchokes, peeled
Preheat the oven to 500 degrees F. and grease a baking dish. In a small saucepan, combine the stock with 1 cup of cream, sea salt to taste, and the cloves. Bring to a boil, and then remove from the heat. Slice the potatoes and Sunchokes into 1/8-inch slices. Place a half-inch layer of potato slices into the prepared dish, sprinkle lightly with salt and a teaspoon of lemon thyme. Scatter half of the sunchoke slices over the top, and then pour on a cup of the stock mixture. Repeat these layers once again. Finish with another layer of potatoes sprinkled with a teaspoon of lemon thyme. Drizzle the remaining cream on top. Bake uncovered for 20 minutes, then reduce the heat to 400 degrees F. and cook for 35 minutes or until fork tender. Rest at room temperature before serving. Yield: 4 servings Credits Recipe from: Nick Tischler of Restaurant Zinc, Back Bay, MA

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Sunchoke and Cauliflower Soup
2 tablespoons unsalted butter, plus 2 teaspoons softened butter
1 small celery rib, minced
1 small onion, minced
2 cups chicken stock
3/4 cup whole milk
1 pound cauliflower, cut into 1-inch florets
6 ounces Sunchokes, peeled and cut into 1-inch pieces
1 thyme sprig
1 small garlic clove, minced Salt Four
1/4-inch-thick baguette slices, cut on the bias
1 tablespoon freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
1/2 cup sunflower sprouts
In a large saucepan, melt the 2 tablespoons of butter. Add the celery and onion and cook over low heat until softened, about 6 minutes. Add the stock and milk and bring to a simmer over high heat. Add the cauliflower, Sunchokes and thyme and bring to a boil. Simmer over low heat until the Sunchokes are very tender, about 30 minutes; discard the thyme sprig. Meanwhile, preheat the oven to 350°. In a small bowl, mix the 2 teaspoons of softened butter with the garlic and season with salt. Spread the garlic butter on the baguette slices and place on a baking sheet. Sprinkle with the cheese and bake for about 8 minutes, until crisp. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan; season with salt and pepper. Ladle into bowls and top with the sprouts. Serve with the cheese toasts. July 2007, Food and Wine Magazine