Native Americans were cultivating Jerusalem artichokes long before the Europeans ever arrived. With their lack of starch and high inulin content, these tubers have been recommended as a healthy choice for Type 2 diabetics for some time. High in iron, phosphorus, and potassium, and containing a good amount of B vitamins, Jerusalem artichokes — also known as sunchokes — will persist in gardens (especially those in the Northeast) for years. Here, Chef Diane combined our sunchokes with shallots, fingerlings, saffron, lemon and herbs and roasted them in a cast iron pan, which she served right on the table for a homey effect.
Ingredients
1½ pounds Jerusalem artichokes, peeled and cut into several pieces each
1½ pounds fingerling potatoes
4 tablespoons lemon juice
1 lemon sliced thin
10 shallots peeled
12 cloves garlic sliced
1 teaspoon saffron threads
¼ cup olive oil
⅔ cup white wine
½ cup tarragon leaves
⅛ cup thyme leaves
⅛ cup rosemary
¼ cup capers
Salt and pepper to taste
Method
- Place the Jerusalem artichokes in a medium pan, cover with water, add half the lemon juice and bring to a boil. Lower the heat and simmer for 10 to 20 minutes until the artichokes are tender but not too soft. Drain and allow to cool.
- Put the Jerusalem artichokes and all of the remaining ingredients in a large bowl. Using your hands, mix ingredients together well. Marinate for one hour at room temperature.
- Preheat oven to 375 degrees.
- Arrange the artichoke and potato mix in a large cast iron pan.
- Roast for 30-40 minutes.
- Remove from the oven, garnish with chopped parsley and serve immediately.