Difference between revisions of "Basic Cooked Jerusalem Artichoke"
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# To prepare Jerusalem artichokes as a side dish, peel and cook in boiling lightly-salted [[water]] for ½ to 1 hour, covered, until soft. | # To prepare Jerusalem artichokes as a side dish, peel and cook in boiling lightly-salted [[water]] for ½ to 1 hour, covered, until soft. | ||
# Add [[salt]] and [[pepper]] to taste, and sprinkle with [[lemon juice]]. | # Add [[salt]] and [[pepper]] to taste, and sprinkle with [[lemon juice]]. | ||
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[[Category:Jerusalem artichoke Recipes]] | [[Category:Jerusalem artichoke Recipes]] | ||
Latest revision as of 07:11, 14 July 2012
Description
Jerusalem artichoke, also known as sunchoke, is a seasonal vegetable that looks a bit like fresh ginger, and tastes like a cross between potatoes and artichokes. We enjoy it very much in Israel.
Ingredients
- 1 qt Jerusalem artichokes
- lightly salted water
- 1 fresh lemon juice
- salt and pepper
Procedures
- To prepare Jerusalem artichokes as a side dish, peel and cook in boiling lightly-salted water for ½ to 1 hour, covered, until soft.
- Add salt and pepper to taste, and sprinkle with lemon juice.
