Gourmet Italian

photo credit: Laurel Fan

Fresh gourmet dishes made with Jerusalem Artichokes are a real treat.  You must make sure that your Jerusalem Artichokes are firm, not spongy.  Try to find the ones with the least “gnarls”, as these are a bit of a pain to peel.  Also – remember that Jerusalem Artichokes look just like raw ginger roots.  Make sure you don’t end up with a pound or two of ginger!  You would have a hard time using that up!  These also go by the name “sunchokes”, so if you see a sign for those in your produce market, you have found what you are looking for.

Did you know that this vegetable has nothing to do with Jerusalem and it is not even an artichoke?  Both, however, are members of the daisy family and the flowers of the Jerusalem Artichoke plant look just like yellow daisies.  In Italian, the word “girasola” means “turning toward the sun” – which these flowers do.  It is believed that this word just eventually became “Jerusalem”.   They do have a marvelous flavor which some say is reminiscent of an artichoke.

This vegetable originated in North America but it was introduced to Europe in the early 1600’s.  In Europe they go by the name Topinambur, named by the French as it is their name for “tuber”.  They grow underground like a potato, but they are much more of a hassle to harvest, since the vines and roots get all intertwined.

For this fresh gourmet dish, you will need to peel and ua pound of Jerusalem artichokes and drop them into boiling, salted water.  Hold the smaller pieces back for a bit so that all is cooked consistently.  Cook until fork tender but still firm.  Drain and allow to cool.

Cut these into 12 inch slices and arrange in a buttered baking dish – overlapping the pieces slightly.  Sprinkle with salt and fresh ground pepper.  Sprinkle 1/4 cup of freshly grated Parmesan cheese over the top.  Dot with 2 1/2 tablespoons of butter and bake in the top part of your 400 degree oven until a golden crust forms on top.

Enjoy this fresh gourmet dish of Gratineed Jerusalem Artichokes – Topinambur gratinati.

Want to watch Chef Katie make a risotto with Jerusalem artichokes?  Click here!

Mangia Bene!