Jerusalem Artichokes are related to sunflowers so will grow tall and eventually have small yellow flowers. The sprouts are brittle so take care not to break the growing tip when planting them. Its best to harvest them all in the autumn or over winter, and then replant each year – otherwise they get very congested.
They are delicious roasted, and I like them as soup. Here is a simple recipe:
- Peel the artichokes using a vegetable peeler or a teaspoon, this is not absolutely necessary but makes a better coloured soup.
- Fry gently with a couple of cloves of garlic in some oil or butter. Don’t let it burn.
- After a few minutes, add enough water to cover and cook with a lid on for about 20 minutes until the artichokes are soft.
- Add a handful of parsley and liquidise to a smooth texture. I usually add milk to this, I’m going to try oat milk next time.
JAs contain inulin, a starch which encourages healthy gut bacteria but they can make you pretty windy, you have been warned!!
From Rosie Hall