They have no relation to Jerusalem nor a type of artichoke but an edible tuber. Mike remembers his grandmother growing them next to her mobile home in California. We now grow them every year.(aka sunroof, sunchoke, earth apple, topinambour)
Serves 4
a. BASIC
-Sauté medium heat until golden on both sides.
-Add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top.
-Cook 20 to 25 min., remove the lid and the bay leaves.
-Continue cooking for a couple of minutes.
-Goes well with antipasti, in soups, warm salads, or fish.
b. RAW into a salad
c. SLICE, DICE OR SHRED and marinate in olive oil and lemon juice or rice vinegar
d. STIR FRY: Slice, dice, or shred and stir with other vegetables, 4 to 6 minutes, tender crisp texture for 2 to 4 minutes.
e. BAKED: whole or sliced, toss with oil on backing sheet, 375℉ (190℃) for 30-45 minutres (whole), for 20-25 min. (sliced); turn them once
f. BOILED: saucepan with water, boil 10-15 minutes (whole), 5-8 minutes (sliced); season or mash like potatoes
