Jeruselum Artichokes , underated ? misrepresented ?

**Jardiniere** · 03-03-2009, 07:12 PM

very underrated ....they are an 'aquired taste' they are also a pretty plant like a tall sunflower with a small flower....if you have tons of space they are OK to grow but if you dont have much then unless you utterly love them...then something else might be a better bet - i'm growing them again this year (probably wont have much choice they tend to be a lttle invasive)

**sewer rat** · 03-03-2009, 07:42 PM

I love 'em -both to eat and to grow for my veg boxes - something a bit different for customers over what can become a fairly repetitive winter time veg box. And they are actually quite expensive, so if you can grow your own, so much the better

I planted 25kg last year and will be planting the same again this year.

**Flummery** · 04-03-2009, 09:46 AM

I think they are vastly under-rated. They are brilliant roast, fantastic added to potatoes to mash - very fragrant results - and make the world's most yummy soup. I wouldn't be without them. However, I have a constitution like a railway engine! Himself can't eat them - he almost lifts off the ground!

**ukmastiff** · 04-03-2009, 10:40 AM

Probably ahow long is a piece of string question but :

How many might I plant to give me a ready supply. I have been given a bag of about 40 small tubers but I have only planted about ten of the larger ones ( at the far end of my main 'patch' ) as I know they spread ?

Cheers Mas

**nerobot** · 04-03-2009, 10:44 AM

ukmastiff: I think 10 plants would be enough. I planted 15 last year, and ended up giving loads of them away. Although I do like them a lot, there is only so much I could eat in a week! You get LOTS from each plant.

Steven

**nelliegemini** · 04-03-2009, 11:32 AM

I grow six in a dedicated raised bed about 2' x 3'. I don't think they are invasive like mint or couch, more that you never dig them all up, so no matter what you do you are always going to get them!

At the moment in the freezer I have -

JA soup
JA, parsnip and red onion bake (great with meat or fish or on it's own), and
Lemon chicken with JA - a lovely new recipe which works in the oven or slow cooker.

For me, it's the first 'new' crop of the year - spring is here! I always forget to dig them up earlier and have a frantic rush to get them all before they start growing again.

So - underrated? Yes!

**sallym** · 04-03-2009, 12:15 PM

JA, parsnip and red onion bake (great with meat or fish or on it's own),

Recipe please

**Flummery** · 04-03-2009, 12:17 PM

I grow between 4 and 6. Plenty for one.

**Alice** · 04-03-2009, 12:44 PM

I think they're very underrated Mastiff. I just love them cooked any which way. A very welcome addition to the veggie selection.

**nerobot** · 04-03-2009, 12:50 PM

They are very nice in mash, soup, roasted, and make a very nice chutney.

Would like to try them as ships, but don't have a deep dryer (and I've make pur�e out oh what is left, which is now in the freezer).

Steven

**nelliegemini** · 04-03-2009, 03:06 PM

Originally posted by sallym View Post

JA, parsnip and red onion bake (great with meat or fish or on it's own),

Recipe please

I based it on a recipe here,
Jerusalem Artichoke Bake Recipe | Food | Channel4.com
but changed it because I didn't want to use cream, wine or butter!

Quantities are a bit vague, because I just kept going till the dish was full! It comes out a bit like boulangerie potatoes, but creamier.

JAs
Parsnips (I used 4 for a large lasagne dish)
Red onion 1
2 tablesp wholegrain mustard
low cal creme fraiche
a little milk
Salt and pepper

Thinly slice the veg, but keep them separate. I didn't peel the JA becuase mine are quite smooth, but did give them a good scrubbing. Peel them into water with a tinly splash of vinegar or lemon so they don't discolour.

Layer the veg in the dish, parsnip, JA, then onion lightly seasoning one of the three layers - repeat until you run out, but ideally ending with parsnip. (You could also top with thin slices of potato, arranged like fish scales on the top - it would then look pretty, which mine didn't).

Mix the creme fraiche, mustard and milk and pour over, it should come up about half way, but you can always add more.

Cover tightly with foil, and cook at 200/fan 180 for about half an hour. Remove foil, spray top with oil and brown top.

I undercooked mine because I knew I was going to freeze it and reheat.

Had it last night with mackeral and rhubarb sauce, and it went well with a pork chop.

**ukmastiff** · 04-03-2009, 03:35 PM

You dont need a deep fryer m8ee and I certainly dont have one.

Just heat a bit of oil enough to just cover the base of a frying pan and throw the 'chips' ( cut like little crisps ) in to very hot oil. You saute them really.

As soon as they start to go brown round the edges they are ready and you can eat them hot or cooler.

I have loads of tubors left so I will try and find a grape near me who needs them. The generosity of nature I have witnessed already from fellow growers is a rare thing these days.

Cheers Mas

**snohare** · 05-03-2009, 04:51 PM

Supposedly 2 kg per plant, that certainly seems about right with my yield this year. Six plants, and I am giving away bagfuls before they all start sprouting !
Apparently they are considered an albine type of sweet potato in India, and are edible raw, treated like apples in Anatolia.
Underrated as a crop, great for diabetics, but dear God, what a job to get rid of once they've been there for a few years, you'd have to sieve the soil after digging out down to 18 inches ! I think only persistently soggy ground would kill them off.

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