Category Archives: Jerusalem Artichoke

Jerusalem Artichoke Soup with Pear and Truffle Oil

Posted on February 17, 2013 by blackdirtrecipes

Artichoke Broth Ingredients Peelings from 1 pound Artichokes 1 whole star anise 10 coriander seeds 10 whole peppercorns ½ cinnamon stick 1 inch of ginger, sliced into ¼ thick coins 4 cups of water Soup Ingredients 2 tablespoons olive oil 2 … Continue reading →

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Glazed Jerusalem Artichokes (Sunchokes)

Posted on November 7, 2012 by blackdirtrecipes

Ingredients (4 servings): 1 pound of Jerusalem Artichokes (Sunchokes) 2 tablespoons Olive Oil 2-3 cloves of Garlic, sliced thin 3-4 Bay Leaves 1/4 cup White Wine Vinegar 1/2 cup Veggie Broth (or chicken) Salt and Pepper to taste Directions: 1. … Continue reading →

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Roasted Jerusalem Artichokes and Brussel Sprouts

Posted on November 7, 2011 by blackdirtrecipes

Ingredients: 1 pint Brussel Sprouts – trim outer leaves and cut in half, or quarters if large 1/2 pound Jerusalem Artichokes – scrub or peel, cut into 1/2 inch dice Olive Oil Salt & Pepper to taste Directions: 1. Toss prepared … Continue reading →

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Jerusalem Artichoke Soup

Posted on November 9, 2010 by blackdirtrecipes

Ingredients:  (serves 4) 1 1/2 pounds Jerusalem artichokes, peeled, chop in a 1 inch dice 1/2 pound of potato, peeled, chop in a 1 inch dice Juice of one lemon 1/4 pound of bacon, rough chop (optional, see vegetarian option … Continue reading →

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Jerusalem Artichoke and Arugala Salad

Posted on November 8, 2010 by blackdirtrecipes

Jerusalem Artichokes (or Sunchokes) are best used soon after harvest, however they will keep well in the refrigerator.  Be sure the chokes are firm to the touch. Ingredients: 1 bunch of arugala (try baby spinach, Cheryl’s Spicy Mix, or other salad … Continue reading →

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Potato and Jerusalem Artichoke Pancakes

Posted on November 2, 2010 by blackdirtrecipes

Jerusalem Artichokes (or Sunchokes) are a versatile root vegetable.  They can be eaten raw, or cooked like a potato … scrubbed and roasted with olive oil, salt & pepper.  They can also be combined in a 1/3 choke to 2/3 potato ratio, … Continue reading →

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