Garlic and herb Jerusalem (f)artichokes: Difference between revisions
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|description=Gerard's Herbal (1621) had a view on Jerusalem artichokes: "which way soever they be dressed and eaten, they stir and cause a filthy loathsome | |description=Gerard's Herbal (1621) had a view on Jerusalem artichokes: "which way soever they be dressed and eaten, they stir and cause a filthy loathsome | ||
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<!-- /seo --> | <!-- /seo -->Gerard's Herbal (1621) had a view on [[Jerusalem artichokes]]: "which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men." | ||
Anyway, lets not let that get in our way. Anitra has, by daughter-proxy, given us a huge pile of [[Jerusalem artichokes]] that I am determined to use. This shall be the first attempt. | |||
===Update=== | |||
Gerard had something here. Pretty non-descript, this, even with all the [[Garlic|garlic]] and [[bay leaves]]. Sweet tasting, rather similar to [[parsnip]] or [[sweet potato]], neither of which are my favourites. These are also quite a fiddle to prepare and there is a fair deal of waste too. I would feed these to worms. | |||
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|TotalCalories = 370 | |TotalCalories = 370 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 35 minutes | |CookTime = 35 minutes | ||
|Image = [[Image:Garlic and herb Jerusalem artichokes recipe.jpg|alt=Electus]] | |Image = [[Image:Garlic and herb Jerusalem artichokes recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Not a fan 🙂</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">2</span>/5</span> | |||
=== | |||
<span class="reviewDesc">🤢🤢🤢</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/bayleaves|#bayleaves]] [[Special:Search/garlic|#garlic]] [[Special:Search/jerusalemartichokes|#jerusalemartichokes]] [[Special:Search/artichokes|#artichokes]] [[Special:Search/sherryvinegar|#sherryvinegar]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/sweetpotato|#sweetpotato]] [[Special:Search/panfried|#panfried]] [[Special:Search/bay|#bay]] [[Special:Search/saute|#saute]] [[Special:Search/blackpepper|#blackpepper]] | ||
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Latest revision as of 17:12, 20 May 2022
Gerard's Herbal (1621) had a view on Jerusalem artichokes: "which way soever they be dressed and eaten, they stir and cause a filthy loathsome stinking wind within the body, thereby causing the belly to be pained and tormented, and are a meat more fit for swine than men."
Anyway, lets not let that get in our way. Anitra has, by daughter-proxy, given us a huge pile of Jerusalem artichokes that I am determined to use. This shall be the first attempt.
Update
Gerard had something here. Pretty non-descript, this, even with all the garlic and bay leaves. Sweet tasting, rather similar to parsnip or sweet potato, neither of which are my favourites. These are also quite a fiddle to prepare and there is a fair deal of waste too. I would feed these to worms.
| Garlic and herb Jerusalem (f)artichokes | |
|---|---|
 |
| Garlic and herb Jerusalem artichokes - worm fodder! | |
| Servings: | Serves 4 |
| Calories per serving: | 92 |
| Ready in: | 45 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
|
Best recipe reviewNot a fan 🙂 2/5 🤢🤢🤢 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 600 g (1lb 2 oz) Jerusalem artichokes (peeled weight)
- A few glugs of olive oil, flavoured with a few good grinds of black pepper.
- 4 Cloves of garlic, peeled and sliced thinly
- 6 bay leaves - you can use less, but if you have a bay tree to hand, why not? Let's go for big flavour here.
- 2 tablespoons sherry vinegar
- sea salt and freshly ground black pepper
Method
- Peel the artichokes and cut into even side pieces, about the size of halved ping-pong balls
- Heat a wok or frying pan with a few glugs of olive oil and saute over a fairly high heat until they have golden edges
- Lower the heat a little, add the garlic and fry it off a little
- Deglaze the pan with the sherry vinegar, add the bay leaves, seasoning, cover and cook for 25 to 30 minutes
- Remove the cover and the bay leaves, turn up the heat and crisp up the artichokes for 3 or 4 minutes
- Season and serve immediately
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