Topinambours En Daube

Jerusalem Artichoke Stew

This is a delicious way of preparing Jerusalem artichokes, which are apt to be a somewhat insipid vegetable.


  • 2 lbs. of Jerusalem artichokes
  • 1 large onion, a little garlic (optional), a bouquet of mixed herbs
  • a pinch of mixed spices, white wine and stock. Salt and pepper


Slice the onion and cook in hot lard or butter till it begins to brown. Then add the peeled artichokes, cut in quarters, the herbs, garlic, spices, salt and pepper. Cover with equal parts of stock and white wine and simmer till the artichokes are quite tender.