Stoved Jerusalem Artichokes Recipe
Introduction
In the timeless world of culinary arts, few ingredients shine with the same brilliance as the Jerusalem artichoke, a tuber with a delicate flavor and unique texture that lends itself beautifully to various preparations. This recipe, inspired by the illustrious “Jane Grigson’s Vegetable Book,” presents a delightful method for stoving Jerusalem artichokes that combines simplicity with sophistication. The author, Jane Grigson, renowned for her ability to weave rich narratives around vegetables and their origins, has crafted a dish that transforms these humble tubers into an elegant side that can grace any table. Although the recipe may appear intricate at first glance, with practice, you will master the technique, allowing you to use this method with other vegetables such as new potatoes, turnips, and carrots.
Recipe Overview
| Attribute | Details |
|---|---|
| Cook Time | 20 minutes |
| Prep Time | 10 minutes |
| Total Time | 30 minutes |
| Description | A delightful recipe from Jane Grigson’s Vegetable Book that elevates Jerusalem artichokes to a new level. |
| Recipe Category | Vegetable |
| Servings | 6 |
Keywords
Low Protein, Low Cholesterol, Healthy, Under 30 Minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 2 tablespoons |
| Olive Oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Fresh Parsley | 2 tablespoons, chopped |
| Salt | 2 teaspoons |
| Pepper | 2 teaspoons |
| Jerusalem Artichokes | 2 pounds |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 329 |
| Total Fat | 8.4 g |
| Saturated Fat | 3.1 g |
| Cholesterol | 10.2 mg |
| Sodium | 41.6 mg |
| Total Carbohydrates | 58.5 g |
| Dietary Fiber | 5.4 g |
| Sugars | 32 g |
| Protein | 6.8 g |
Instructions
-
Prepare the Jerusalem Artichokes: Begin by peeling the Jerusalem artichokes, taking care to remove the skin gently to avoid wasting any of the flesh. After peeling, cut the artichokes into evenly sized pieces, approximately one inch in diameter. As you cut, place the pieces into a bowl filled with acidulated water, which can be made by adding a squeeze of lemon or lime juice to water. This step is crucial as it prevents the artichokes from discoloring and can help reduce the potential for flatulence associated with this vegetable.
-
Set Up for Cooking: Since the artichokes require cooking in a single layer to achieve the best texture and flavor, you may need to use two pans if you have a larger quantity. If using a single, larger pan, ensure it is wide enough to allow for even cooking.
-
Heat the Pans: Place the pans over a moderate flame, allowing them to warm thoroughly. Add enough olive oil to cover the base of each pan comfortably, which will facilitate the frying process.
-
Add Butter: To elevate the flavor profile, introduce a heaped tablespoon of butter into each pan. If using one large pan, feel free to increase the butter to two tablespoons for added richness. Allow the butter to melt completely, mixing it with the oil.
-
Drain and Dry the Artichokes: Once your artichokes are prepared, drain them from the acidulated water and gently dry them using kitchen paper. This step is essential as excess moisture can hinder the browning process.
-
Cook the Artichokes: Carefully place the dried artichoke pieces into the hot, sizzling fat in the pan. It is important to cover them loosely for the first ten minutes of cooking. This covering should not be too tight, allowing some steam to escape while ensuring that they fry as well.
-
Turn and Monitor Cooking: After five minutes, gently turn the artichokes to ensure even cooking. Maintain a steady medium heat throughout the cooking process, allowing the artichokes to develop a light golden brown color.
-
Finish Cooking: After the initial ten minutes of covered cooking, remove the covers from the pans. Let the artichokes continue to cook for an additional ten minutes, turning them occasionally to achieve an even color. Be particularly gentle during this step, as the artichokes are delicate and can easily collapse if handled roughly.
-
Serve: Once the artichokes are cooked to perfection, remove them from the heat and transfer them to a warm serving dish. Just before serving, scatter the minced garlic and freshly chopped parsley over the top, which will add a burst of flavor and a vibrant touch to the dish.
Conclusion
This recipe for Stoved Jerusalem Artichokes, inspired by the eloquent writings of Jane Grigson, invites you to explore the rich flavors and textures that this unique vegetable offers. Whether served as a side dish at a dinner party or as part of a cozy family meal, these stoved artichokes will undoubtedly become a cherished addition to your culinary repertoire. Enjoy the process of cooking and the delightful flavors that will unfold, reminding you of the beauty of simple, wholesome ingredients.
This dish not only satisfies the palate but also honors the tradition of thoughtful, flavorful cooking that has been celebrated in kitchens for generations. Happy cooking!
