judith
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Jerusalem artichokes - ideas pleaseI dug up the last of the artichokes on Sunday as I needed the bed for something else (well, I hope I got them all - Johnny artichoke is a slippery customer). I now have about 20lbs of them needing to be eaten.
I normally either roast them whole. slice them up and bake in milk/stock as artichokes "boulangère" or slice them and eat raw or use in stir fries.
I need some more recipe ideas or OH is going to rebel before they are all used up. What do you do with yours?
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cab
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I normally roast the few we grow
Artichoke soup is very nice, and I'm reliably informed that they make a stonking wine.
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twoscoops
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yeah the soup is great, especially with a few capers thrown into the bowl at the table. A favourite of mine is a gratin, just like pommes dauphinoise. Another winner for us was pumkin and artichoke lasagne; pure, silky blandness, perfect for a TV supper.
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judith
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Twoscoops wrote: | pumkin and artichoke lasagne; pure, silky blandness, perfect for a TV supper. |
That sounds interesting - do you purée the pumpkin and/or artichoke or leave them as chunks and add a white sauce?
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twoscoops
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I slice them into a pound coin thickness, and they soften in the bechemel.
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sean
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Jerusalem artichoke, cheese and potato pie is nice.
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judyofthewoods
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I have juiced them along with carrats etc. They are quite juicy and sweet raw, so suitable for adding to a sweet juice. Also, the sugar in them is of a kind that diabetics can tollerate.
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cab
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They store inulin, which is a fructose polymer we can't metabolise very fast. Various gas producing bacteria are on hand to help us, though, leading to the reputation artichokes have...
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Nanny
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artichokessoup for mine with chicken stock,potatoe and cream finished off with a mere sprinkle of nutmeg.....................
yummy
but what on earth you do with 20lbs of them i have no idea
i originally grew them for the goats to eat but they didn't like the tubers even though they really love the stems, leaves and flowers so had to find a decent recipe myself
like them roasted as well
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Gervase
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Re: Jerusalem artichokes - ideas please Judith wrote: | (well, I hope I got them all - Johnny artichoke is a slippery customer) |
Not 'arf! Up in Hertfordshire a while back I looked over a garden I used to have 20 years ago, and there are still Jerusalem artichokes poking up through the jungle there!
They do make lovely soup though(particularly with nutmeg and cream), and will roast well if you put them in with a tray of other veg for variety. They can mash well with spuds and, though I haven't tried it, I've heard of them sliced, dipped in batter and fried teriyaki-style.
To stop them browning while you prepare them, keep them in a bowl of slightly acidified water (vinegar or lemon juice will do).
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sean
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My mum made a very nice salad with them once, I'll see if she's still got the recipe.
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judith
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Re: Jerusalem artichokes - ideas please Gervase wrote: | Judith wrote: | (well, I hope I got them all - Johnny artichoke is a slippery customer) |
Not 'arf! Up in Hertfordshire a while back I looked over a garden I used to have 20 years ago, and there are still Jerusalem artichokes poking up through the jungle there! |
That thought is worrying me. In my last garden, the slugs ate every last trace of them. I was really determined to have a decent crop here, so I probably went a bit over the top with the planting. Hope I haven't created a monster!
I thought the pigs would eat them, but they have so far turned up their snouts. Might try boiling them up next and mixing them in with their mash. Otherwise, I shall work my way through all the above suggestions until OH puts his foot down.
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