Jerusalem Artichokes
Jerusalem artichokes are actually a variety of sunflower and its name is derived from 'girasole', the Italian word for sunflower.
They have a nutty, sweet white flesh that is crunchy in texture. Jerusalem artichokes are high in iron and can be cooked in a variety of ways, replacing potatoes. Being a versatile vegetable, Jerusalem artichokes can be added to pasta, risotto or even be made into a dip to be enjoyed with breadsticks.
Due to their knobbly nature, Jerusalem artichokes are easier to peel after boiling. Once peeled, place them in a bowl of cold water with a squeeze of lemon juice, until ready to cook, to prevent discolouration of the flesh.
Did you know? – Jerusalem artichoke plants can actually grow to over 12 feet tall with small sunflower like flowers on top!
DGM Growers are able to offer Jerusalem artichokes during the UK season grown by our trusted growers.
Jerusalem artichoke risotto (Serves 4)
- 500g Jerusalem artichokes, washed and peeled
- 1 onion, finely chopped
- 1 carrot, chopped
- 150g garden peas
- 1 garlic clove, crushed
- 1 litre vegetable stock
- 280g risotto rice
- 35g parmesan
- 3 tbsp olive oil
- 75g unsalted butter
- Salt and pepper, as per taste
- Preheat the oven to 170°C fan/190°C (normal)/ Gas Mark 5.
- Thinly slice the Jerusalem artichokes and put in a pan with 2tbsp of olive oil.
- Season with salt and pepper, and cover with foil.
- Roast for 30 minutes, remove the foil, and roast for a further 15 minutes.
- Whilst the artichokes are roasting, heat 1 tbsp of oil and 50g of butter over a low flame.
- Add the onion, carrot, peas and garlic and cook for 10 minutes, stirring occasionally.
- Bring the stock to a simmer, separately.
- Add the risotto rice to the vegetables and stir, until combined.
- Add the stock in, a little at a time, and combine.
- Once the rice is fully cooked, stir in the artichokes, parmesan and remaining butter and serve.
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