Sunchokes were called Jerusalem Artichokes. We used to slice them thinly and add them to salads in the 70’s but I haven’t given them much thought lately. My loss! These were so tasty and a perfect addition to any protein on a plate.
They were a little bit difficult to find here in Tallahassee but a new supermarket is in town, Earth Fare, and lucky me, they had them; they came from California.
First Marcella wants you to peel the knobby tubers. It’s a little bit time consuming but not at all hard to accomplish.
Then they are blanched in boiling salted water and sliced.
After warming some chopped garlic in olive oil, the sliced sunchokes are added and cooked, with salt and chopped parsley, until they’re soft enough—like a potato.
They developed a definite nutty, artichoke-like flavor which, combined with the good olive oil, salt and garlic, was an unexpected treat.
I can really see why Marcella has included several sunchokes recipes in this chapter.