Pickled Jerusalem Artichokes Recipes

JERUSALEM ARTICHOKE PICKLES

Steps:

• Stir lemon juice into a large bowl of cold water.
• Peel Jerusalem artichokes and cut into 1/2-inch-thick rounds. Transfer as cut to acidulated water (to prevent discoloring).
• Bring vinegar, sugar, water, mustard seeds, turmeric, cayenne, and 1 1/2 tsp salt to a boil in a medium nonreactive saucepan, stirring until sugar has dissolved. Cool brine to room temperature.
• Cook Jerusalem artichokes and onion in a large pot of boiling water 1 minute. Drain and spread out on a kitchen towel to cool. Put vegetables in a glass or ceramic bowl and pour brine over them. Weight vegetables with a small plate to keep submerged, then cover bowl tightly. Chill, stirring once or twice a day, at least 1 week (to allow flavors to develop).

PICKLED JERUSALEM ARTICHOKES

Steps:

• Bring the water and vinegar to a boil. Add the rest of the ingredients and simmer until the Jerusalem artichokes are tender on the edges but still quite crisp in the center, about 3 minutes. Remove from the heat and let cool. Pour into a container and chill up to a week.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY

Steps:

• Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
• To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
• Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
• Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.

JERUSALEM ARTICHOKE PICKLES

Steps:

• Bring 2 cups water and 1/2 cup coarse salt to simmer in medium saucepan, stirring until salt dissolves. Remove from heat and add 2 cups water. Cool brine.
• Working with 1 Jerusalem artichoke at a time, peel and cut into 1/2-inch cubes. Place in brine. Cover; chill overnight.
• Whisk mustard, flour, and 1 tablespoon water in small bowl to paste. Bring vinegar and next 5 ingredients to boil in large saucepan, stirring to dissolve sugar. Whisk in mustard paste. Simmer until thickened, whisking often, about 2 minutes. Add drained Jerusalem artichokes, bell pepper, and onion to pan; cook until artichokes are crisp-tender, about 5 minutes. Cool.
• Tubers of a variety of sunflower; available in the produce section of some supermarkets and at farmers' markets.

JERUSALEM ARTICHOKE PICKLES

Steps:

• Using a small regular or swivel-bladed paring knife, peel the artichokes. If they are very large, cut them in half or even into quarters.
• Combine the water and salt in a mixing bowl and stir until salt dissolves. Add the artichokes and let stand in a cool place overnight.
• Drain the artichokes and put them in a one-pint sterilized glass preserving jar. Add the small white onions. Press down firmly.
• Combine the vinegar, allspice, cloves, mustard seeds, celery seeds, turmeric, dry mustard and peppercorns in a saucepan. Bring to the boil.
• Pour the liquid and spices over the artichokes. Seal tightly and let stand about two months before using.