Jerusalem Artichokes (a.k.a. fartichokes)

(October Week 4 Trial Ingredient)

Jerusalem Artichokes - peeled them to try and reduce potential flatulence
Jerusalem Artichokes – peeled them to try and reduce potential flatulence

Congrats, folks, it’s a two-fer this week, for the inaugural postings of this blog.

I bought some jerusalem artichokes (a.k.a. sunchokes)* at the Farmer’s Market near my work. Never had them before. Despite the internet’s warnings when I was looking up recipes (after I bought them) that these suckers were also known as ‘fartichokes,’ I plowed on.

To brighten the dish, I also got some golden beets, roasted them together with some red onions at 400 for around 30-40 minutes.

roasted jerusalem artichokes, golden beets and red onions
roasted jerusalem artichokes, golden beets and red onions
roasted veggies on spring mix salad
roasted veggies on spring mix salad

This week’s trial recipe ratings:
novelty: 2 of 5 stars
likelihood of repeat: 2%.
Like, maybe if zombies attack and it’s the only thing to eat (I’d probably mistake it for ginger out in the field anyway). The rommate was not a fan, and only found it worth a politeness bite.

I wouldn’t avoid it if it were in a dish with other food I liked at a restaurant, but the architecture of its shape made it hard to clean, the flavor was no so remarkable, and I just love potatoes more.

Have you made these before? Got a recipe/prep style for it that you think will change my mind? Let me know.

*The etymology of the name was pretty interesting, though..

 

11/14/13 Update
: my spouse Kris finally got a look at this blog, and he disagrees that this tragic experiment should have made the cut to the blog at all. Star rating for novelty downgraded to two.

4 comments

  1. Funny – my mom sent me some of these from her garden and they are actually roasting in the oven with carrots and potatoes and rosemary right now (whole garlic cloves get added later). I don’t remember them tasting very impressive in the past either but I’ll let you know.

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