Sautéed Jerusalem Artichokes


Preparation info

  • Serves


    • Difficulty


Appears in

Open Rhodes Around Britain

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.


  • 900 g (2 lb) Jerusalem artichokes
  • 50 g (2 oz) unsalted butter
  • Salt and freshly ground black pepper


    Pre-heat the oven to 200°C/400°F/gas 6.

    Peel the artichokes with a sharp knife. Once completely trimmed, split in half. The chokes can now be cut into 2-3 mm (⅛ in) slices.

    Heat a frying-pan and add a knob of butter. Once the butter is bubbling, add a handful of the artichokes. It’s best not to fry too many at once as this tends to reduce the heat of the pan and stew the artichokes. Fry and toss the chokes until golden brown, then season with salt and pepper and transfer to a roasting pan while you fry the remaining artichokes. Finish in the pre-heated oven for 2-3 minutes. Sprinkle with the almonds, parsley and lemon juice and serve.