I was introduced to Jerusalem Artichoke (also known as Sunchoke) two years ago when an acquaintance brought some tubers as giveaways to guests attending a cooking party at a friend’s place.
Today, I had my first harvest for this year. There will be another harvest to go as I had three plants this year.
There are several ways to cook Jerusalem Artichoke. I used them as a vegetable like potatoes which could be stir-fried, cooked with curry or baked.
Today, I stir-fried the artichokes with butter, lemon-pepper, garlic salt, Vietnamese mint and rosemary.
Wash and cut the artichokes into fine lines or strips. The thinner the slice the faster the artichoke will cook. Heat up a tablespoon of butter with garlic in a pan over medium-high heat. Then, add the artichokes and seasonings, stirring well. Give it a dash of water and cover the pan and let the artichokes simmer for about 10 minutes on medium heat so they will be tender on the inside and crispy on the outside.