Sautéed Jerusalem Artichokes

Preparation info
  • Serves


    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

These vegetables are most famous for a creamed soup known as Palestine. The soup, when cooked and creamed, has a very distinctive artichoke flavour with a rich, smooth, velvety consistency. They are also served roasted or puréed. The vegetable itself has a knobbly shape with a brown/green colouring and the flesh inside is white. Once peeled and trimmed, they must be kept in water with a dash of lemon juice or cooked immediately to keep that colour.