Jerusalem artichokes work well boiled, roasted, braised, sautéed or stir-fried and are also delicious served raw in salads. Just scrub them clean - there's no need to peel them (should you wish ...

Neither from Jerusalem nor an artichoke, this misunderstood native ... among the rest of the roots and tubers. --Robin Raisfeld & Rob Patronite ...

Neither from Jerusalem nor an artichoke, this misunderstood native ... among the rest of the roots and tubers. --Robin Raisfeld & Rob Patronite ...

When shopping for this sunchokes recipe, you may find them under the name Jerusalem artichokes. Balsamic vinegar smacks some sass into them. If you haven’t made The Greenest Tahini Sauce yet ...

Jerusalem artichokes have a wonderful creamy texture, and an earthy, nutty flavour that blends perfectly with luxurious truffle oil. Jerusalem artichokes work well boiled, roasted, braised ...

Heat the oven to 220C/gas mark 7. Slice the well-scrubbed artichokes into 7mm rounds or lengthwise. Toss the Jerusalem artichokes with the extra virgin olive oil. Season well with salt and freshly ...

Heat the olive oil in a frying pan, add the onion and crushed garlic, toss and add the carrots and Jerusalem artichokes. Stir and cook for 4-5 minutes until just beginning to colour at the edges.

I love making a dish without needing to go shopping – I’m lucky enough to gather ingredients from my garden, digging up artichokes and cutting leaves. Raw Jerusalem artichokes that have been ...

2 Ingredients 100ml rapeseed oil a few sprigs of thyme 1 tsp fennel seeds 150g bluefin tuna belly or loin, cut into 2-3cm chunks 100g Jerusalem artichokes, peeled handful of small salad leaves 1 ...

Step 2 Slice 100g peeled Jerusalem artichokes thinly on a mandoline or with a sharp knife or peeler. Place in a large bowl of cold water and leave to one side. Step 3 To make the dressing, whisk ...