Unfortunately the wondrous jerusalem artichoke induces flatulence in most stomachs — sometimes quite severe and even painful. But if you are lucky enough not to be affected or if, like me, the delicious taste of the artichoke makes it worth the discomfort now and then, do try this way of cooking them. Despite any amount of inner turbulence it is my favourite.
If you have a wok, use it, otherwise a large, heavy frying pan will do. Ginger is said to reduce wind — I’m not sure about this but it tastes very good anyway.
Peel the garlic and ginger, chop very finely and put to one side. Chop the parsley fairly finely. Wash the artichokes, cut off any shrivelled-looking bits and then scrub, but don’t bother to peel. Using a sharp knife, slice the artichokes across as thinly as you can.
Heat the olive oil in a frying pan over a fairly high heat, add the artichokes and stir constantly for 2-5 minutes (depending on the thickness of the slices), until just beginning to soften at the edges — the slices should still be crunchy in the centre. Now add the chopped garlic and ginger and stir for another minute. Add the chopped parsley, stir to mix and then remove Immediately from the heat. Add salt and pepper to taste, turn into a heated serving dish and serve at once.
© 1997 Josceline Dimbleby. All rights reserved.