Sautéed Mushrooms and Jerusalem Artichokes with Olive Oil and Garlic

Funghi e Topinambur Trifolati

Preparation info

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Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

It puzzles and saddens me to witness the obscurity to which Jerusalem artichoke, one of the finest of tubers, has been relegated. In America it is used only raw, for salads; and in Italy, except for a few districts in the northwest, it is neither known nor heard of, despite the fact that the plant it is the root of, a variety of sunflower, is widely grown. But it is cultivated for its oil-bearing seeds and the delicious root is discarded.

Near my hometown, there are acres and acres