Skip to content

Experiment: Roasted Jerusalem Artichokes

I decided to try the above experiment as it allowed me to use two ingredients that have featured in recent ‘Foodstuffs’ posts, namely Jerusalem Artichokes and Truffle Oil. I wanted to do something Italian in character with this vegetable and I very much wanted to try roasting them. Just using oil and garlic seemed to be a bit pedestrian and so I decided to perk the basic idea by using lemon zest and butter along with the Truffle oil. I only had 6 or 7 artichokes and so, of necessity, I was confined to doing just an appetizer portion.

 …

The Ingredients

As you can see the ingredient list is pretty simple. In addition to the Jerusalem Artichokes, I use Truffle oil, Black pepper, Butter, a pinch of salt and a strip of lemon zest about 5 cm by 2.5 cm (1 x 2 inches). There is some preparation not apparent in the picture, as well as a couple of minor ingredients not shown:

First, I quartered the artichokes and placed them in acidulated water (about a half-pint of water with two tablespoons of lemon juice). I also added a pinch of sugar to the water, not because I thought much sweetening was needed, but because I thought it might enhance the caramelization of the artichokes as they roasted. I let them soak for about a half hour.

As for the lemon zest, I made sure that all the white pith was scraped away and then put the strip in a little dish and poured boiling water over it. I let that sit for a few moments and then squeezed it. The purpose of this is to remove any of the harsh tastes that raw lemon zest can sometimes have, as I wanted a bit of lemony bite to the finished dish, but nothing too harsh. After that step, I sliced the strip into the very thin slivers you see in the picture.

 …

The Method

 I first melted the butter in a saucepan, added the truffle oil and sautéed the lemon zest for a minute. Next, I added the artichokes and the salt and pepper and tossed everything until the artichokes were well coated. Finally, I transferred everything to a foil-lined pan plate for roasting.

I had to give some thought to the temperature and roasting time: With baby potatoes, I would likely use a temperature of 400, perhaps 450, degrees for 45 minutes or so. The quartered artichokes were a little smaller than all but the smallest baby potatoes so I opted for 375 degrees and checked on the progress after twenty minutes…

At the twenty-minute mark, the artichoke pieces were still mostly pale with just a little browning here and there, while the texture, when poked with a fork was somewhere just short of where I would normally take a boiled potato off the heat. I had decided ahead of cooking that I wanted to still have a little crunch to the artichokes but they were not quite brown and caramelized enough so I turned on the oven grill to high and sat them underneath for about 3 minutes. When they were sufficiently browned I took them out and plated them, pouring the remaining butter over them and garnished with just a few flakes of freshly chopped parsley.

The Verdict

Well… I suppose this was somewhat successful an experiment in that I had no idea how it would turn out and was still generally satisfied. My wife and I both liked it, on the whole. In truth, though, I thought it was unexciting and definitely not tasty enough to stand-alone (which is how we ate it).  The truffle oil did not come through very well but that may have been due to the heat involved, so maybe a little extra drizzled on the end might have improved things. I liked the lemon zest but the boiling step could probably have been omitted, as it was very unassertive. Also, the dish needed more salt than I used. In future, I would probably only roast Jerusalem Artichokes along with other vegetables (perhaps onion and carrot) and then serve them with a good roast of pork.

The bottom line, when all is said and done, is that I am not recommending that you try and reproduce this recipe exactly as I did. I am sure there are some who can improve greatly on the basic idea and I would love to hear about the results of your own experiments along the same lines. Unfortunately, it may be a while before I see Jerusalem Artichokes again so you may not see another post on the subject for some time.

Oh … By the way, I promised in my original post that I would report on the supposed flatulence inducing qualities of Jerusalem Artichokes and I am pleased to announce that they richly deserve their musical reputation. I was reaching tail winds of near gale force strength despite the small amount I ate. With a full portion, and a little practice, I am sure I could be bum-warbling whole operas for the amusement of my long-suffering wife!

No comments yet

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: