Jerusalem artichokes







Cook Time

10-20 Min


  • 908g/2lb round Jerusalem artichokes
  • 3 garlic cloves, crushed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil
  • squeeze of lemon juice
  • salt
  • Peel the artichokes, and boil for 8–10 minutes in slightly salted water. Drain in a colander, and place on serving dishes.
  • Meanwhile, mix together the garlic, parsley, olive oil and lemon juice. Season with salt. Drizzle the dressing over the warm artichokes, and serve immediately.

Points to remember:

  •  Thoroughly clean and peel vegetables to remove any dirt or debris. Use a vegetable brush to scrub them gently under running water.
  •  Exercise caution when cutting Jerusalem artichokes, as their irregular shape can make them challenging to handle. Use a sharp knife and a stable cutting surface.
  • Be aware that some individuals may be allergic or sensitive to this vegetable. If you or others have not consumed them before, start with a small amount to check for any adverse reactions.
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