Sautéed Jerusalem Artichokes (Topinambur Trifolati)
Jerusalem artichokes, also known as topinambur, are a versatile and nutritious vegetable that makes an excellent side dish. This simple yet flavorful recipe for sautéed Jerusalem artichokes brings out their natural nutty taste, complemented by fresh parsley, garlic, and a splash of vegetable broth. It’s an ideal accompaniment to meats or other vegetable dishes, adding a delightful crunch and earthy flavor. Here’s how to prepare this classic Italian side dish for your next meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Jerusalem artichokes (Topinambur) | 800g |
| Fresh parsley | 2 sprigs |
| Garlic cloves | 2 |
| Vegetable broth | 200 ml |
| Extra virgin olive oil | 5 tbsp |
| Fine salt | To taste |
| Black pepper | To taste |
| Lemon | 1 |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | ~90 kcal |
| Protein | 2g |
| Carbohydrates | 20g |
| Fiber | 3g |
| Fat | 4g |
| Sodium | ~200 mg |
Instructions
-
Prepare the Jerusalem Artichokes:
Begin by cleaning the Jerusalem artichokes. These tubers can have a rough and knobby skin, which requires careful peeling. To prevent discoloration, rub your hands with some lemon juice, as Jerusalem artichokes tend to darken quickly, much like artichokes. Prepare a bowl of water mixed with lemon juice to immerse the artichokes in once cleaned. Using a small knife, gently scrape off the skin, removing any dirt or tough areas. After cleaning, place the tubers in the lemon water to prevent them from turning brown. -
Slice the Jerusalem Artichokes:
Once cleaned, drain and rinse the artichokes. Slice them into thin rounds, about 2-3 mm thick, using either a sharp knife or a mandolin for even slices. This will help ensure uniform cooking. -
Sauté the Garlic and Artichokes:
Heat the olive oil in a large skillet over medium heat. Once hot, add the garlic cloves, finely minced, and sauté them for about 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can turn bitter. Add the sliced Jerusalem artichokes to the skillet, and stir to coat them in the garlic-infused oil. -
Cook the Artichokes:
Season the artichokes with a pinch of salt and freshly ground black pepper. Stir well to ensure the seasonings are evenly distributed. Cover the skillet and cook for about 15 minutes, stirring occasionally to prevent sticking. During the cooking process, add a small amount of vegetable broth to keep the artichokes moist and prevent them from drying out. Continue to cook until they are tender, but still have a slight crunch to them. -
Finishing Touches:
When the artichokes are nearly done, add the chopped fresh parsley and give everything a final stir. Taste and adjust the seasoning, adding more salt and pepper if necessary. The Jerusalem artichokes should be tender yet retain a slight crispness, offering a delightful contrast of textures. -
Serve:
Transfer the sautéed Jerusalem artichokes to a serving dish and serve hot. These sautéed topinambur make a perfect side dish for roasted meats, or they can be paired with other vegetables for a lighter meal.
Pro Tips:
- If you prefer a smoother texture, you can cook the artichokes a bit longer, allowing them to soften completely.
- Experiment with adding a splash of white wine or balsamic vinegar for an extra layer of flavor.
- For a more hearty dish, you can toss in a handful of toasted nuts, such as walnuts or pine nuts, just before serving.
Why You’ll Love This Dish:
Sautéed Jerusalem artichokes, or Topinambur Trifolati, are not only delicious but also a healthy addition to any meal. These tubers are rich in fiber, making them a great option for digestion and gut health. They have a unique nutty flavor and a satisfying texture that pairs well with the fresh brightness of parsley and the richness of garlic. Plus, they cook quickly, making them a perfect side dish for busy weeknights or special occasions alike.
