I promised I would report back on how my Jerusalem Artichokes with Bay Leaves turned out.
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Sauteed Jerusalem Artichokes with Garlic & Bay Leaves – Courtesy of Jamie Oliver
First, I chickened out – I decided to par-boil my Jerusalem Artichokes for a few minutes before I followed the Jamie Oliver recipe. This seemed to work, re: the ‘wind’ factor. Plus I had to add another good splash of the white-wine vinegar, as the artichokes took quite a lot longer to sweat in the pan to become tender. In fact, I also added a bit of white wine as well, to stop them drying out. But they were fun to eat in the end.
Do you know that older they are, quicker they cook? It’s a trick my Nan thought me and it’s true, so I always wait for 1 or 2 weeks to cook my Jerusalem artichokes:)
Hi Sylvie, thanks for that info on the Jerusalem artichokes. Your Nan is right, but I only found that out by accident when I left some in a bucket in the garage for a couple of weeks. I’m just abut to plant some more, as its a great vegetable to have at over the Christmas period and into early spring. Found loads more recipes which I’ll be writing up gradually.
Regards, Astrid.