Here is some info and recipes for Jerusalem artichokes from our farmers at Les Jardins de la Resistance:
Jerusalem Artichokes are a tasty root vegetable in the sunflower family that is native to eastern North America. This root vegetable, which looks nothing like an artichoke, was widely cultivated by Native Americans and is thought to have been brought from the Americas to Europe by Samuel de Champlain, where it became quite popular.
This veggie looks a bit like ginger and taste somewhere between a potato and a sunflower seed. We have gotten into trouble over the years for not warning folks that some people have a little trouble eating these lovely root vegetables with out having some intestinal disturbance... so just to warn you, Jerusalem artichokes can make you fart!
BUT you can cook them in ways that null their gaseous effect. It is recommended that "for those sensitive to gas-producing foods, pre-cooking before baking or a good boiling is recommended, and eating them raw should be avoided."
Below are some recipes to help you out. I assure you its worth the trouble, they are delicious and they contain a whack load of iron!
Roasted Jerusalem Artichokes
1 1b Jerusalem artichokes, scrubbed and dried
2 T extra virgin olive oil
Fresh or dried herbs such as thyme, tarragon, sage, or rosemary
2 chopped garlic cloves (optional)
1 thinly sliced onion (optional)
Freshly ground salt and pepper
Either slice Jerusalem artichokes into ¼ inch slices or put them whole into a shallow baking pan. Toss with oil, herbs, garlic and onion (if desired) and salt and pepper. Roast at 425 for 20-30 minutes, turning once, if sliced, or about 40 minutes if whole.
Carrot and Artichoke soup
Cream of Jerusalem artichoke soup
Throw these humble ingredients into a pot and the resulting soup is really very classy. Especially when served with the pesto (see following recipe). Serves six.
50g unsalted butter
1kg Jerusalem artichokes, peeled and cubed
350g leeks, washed and finely sliced
100g potato, peeled and cubed
1 medium onion, diced
2 garlic cloves, minced
1.6 litres chicken or vegetable stock
100ml double cream
Salt and pepper
Rapeseed oil, to finish (optional)
In large, heavy-based saucepan, melt the butter over a low heat, then gently sweat all the vegetables until soft - about 20 minutes. Add the stock, bring to a boil, then lower the heat and simmer, partially covered, for 20 to 30 minutes, until the artichokes can be easily mashed against the side of the pan with the back of a wooden spoon. Leave to cool slightly.
Liquidise the soup until smooth (you may need to do this in batches), then return to the pot. Warm over a medium heat, add the cream and season generously. Serve in warmed bowls, topped with a spoonful of chestnut and parsley pesto (see following recipe), and finish with a swirl of rapeseed oil.