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Who here knows about Sunchokes/Jerusalem Artichokes
Posted by: Jack D.
Date: April 23, 2013 04:48PM
I bought some Sunchoke tubers at a farmers market this weekend ($3.00/lb) and I'm planning on throwing a few in the ground to grow. It seems they are fairly prolific to invasive but you can (supposedly) get 100lbs of tubers from 25 sf of planting space. They are low in calories and carbs (good for diabetics as a potato substitute) and the flowers are like small sunflowers.

I know I can look up recipes on the interwebs but does anyone here have any favorite recipes??

Tubers:



Flowers:





- Jack D.




New tasteless sig coming soon!
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Re: Who here knows about Sunchokes/Jerusalem Artichokes
Posted by: tenders
Date: April 23, 2013 04:58PM
They're supposedly the only tuber native to North America, and in my opinion, they are untasty in every form and induce gaseous colonic emission. The tubers are gnarly, making them extremely intricate to peel.

But they are easy to grow and the flowers are nice. We had a bunch of them in our garden a few years ago and the flowers grew prolifically on stems which reached all the way up to the windows on the second floor. They were not too difficult to dig out when we tired of them and they didn't grow back.

Sorry, I don't have any recipes that don't involve a slingshot.
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Re: Who here knows about Sunchokes/Jerusalem Artichokes
Posted by: earache
Date: April 23, 2013 04:58PM
Sunchokes are yum. Here's my favorite recipe:

Sunchoke Gratin

1 pound sunchokes(Jerusalem artichokes)
Salt
An oven-to-table baking dish
Butter for smearing and dotting the baking dish
Black pepper, ground fresh from the mill
1/4 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400 degrees Fahrenheit.
Peel the sunchokes and drop them in salted, boiling water. Cook them until they feel tender, but not mushy
when prodded with a fork. Ten minutes after the water returns to a boil, check them frequently because they
tend to go from very firm to very soft in a brief span of time. Drain when done, and as soon as they are cool
enough to handle, cut them into 1/2-inch slices.
Smear the bottom of a baking dish with butter, then place the sunchoke slices in it, arranging them so they overlap
slightly, roof tile fashion. Sprinkle with salt, pepper, and the grated Parmesan, dot with butter and place the
dish on the uppermost rack of the preheated oven. Bake until a light golden crust begins to form on top. Allow
to settle for a few minutes out of the oven before serving.



earache
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Re: Who here knows about Sunchokes/Jerusalem Artichokes
Posted by: johnc36
Date: April 25, 2013 04:07PM
Any stir fry
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