Jerusalem Artichoke Soup

**wellie** · 10-02-2007, 12:26 AM

OK Two Sheds....
What was the verdict?! Be honest now.....!
Lovely recipe but needed the cream?
Lovely recipe and definitely enhanced by the addition of the cheese?
A bit windy but I loved it?!

I'm going to grow Jerusalem Fartichokes this year 'properly' as I think they're a very underrated vegetable, and I'll be reporting on Trousers's Trousers before the year is out....
I look forward to your verdict. No, really really.

**dinah gale** · 11-02-2007, 08:22 PM

Yippee! Another artichoke recipe. Thanks for this, I'll try it tomorrow.

It's hard to know what to do with these when you've grown lots. I saw Carol Klein make artichoke chips on one of her programmes. I don't do deep fat frying - they looked good though.

**Earthbabe** · 11-02-2007, 09:35 PM

Loved the way they offered you more cream or Wozza recipes but not more JA recipes

**Two_Sheds** · 12-02-2007, 12:38 PM

That soup did repeat on me, I have to say. Up not down tho

**Flummery** · 12-03-2007, 11:25 AM

Artichokes contain inulin (not insulin!) which is good for the digestive tract. Apparently if you eat them little and often you don't get so much wind. Sorry to say that when they are in season I eat them much and often! Inula is an ornamental with a sunflower type of flower so I think they must be related.

**stigoftheplot** · 09-04-2007, 09:35 PM

I saw Carol Klein make artichoke chips on one of her programmes. I don't do deep fat frying - they looked good though.[/QUOTE]

Could you not do in the oven drizzled with 'healthy' oil like rapeseed. I often cook chips/wedges like this but I've never tried ja's though I'm sorely tempted, especially since I've just been on the thread about growing them in tubs.

**chickenjane** · 14-10-2007, 09:39 AM

I also don't do deep fat fryig.
Have read that they can be baked. Anyone tried this?

Ps tried a few part cooked in steamer than stir fried in a little rape seed oil. decided t was too sweet as a combo. wil use ord ve oil or even try olive ol next time. interestingly they didn't seem absorb any of the oil so v little was needed.

**wellie** · 14-10-2007, 09:57 AM

Trousers and I had roasted vegetables with crumbled Feta cheese added last-minute for our Supper the other night, and it was, as usual completely gorgeous! We used Butternut Squash, Yellow Pattypan Squash, Potato, Sweet Potato (bought!), Red Onion, Garlic, Sunblush Tomatoes (added towards end of roasting time) etc. etc.

I think JA's would be a lovely addition to this kind of meal, especially as they marry SO well with Red Onions. I have a JA & Red Onion Gratin recipe I think if anyone's interested?

**Two_Sheds** · 03-01-2008, 11:27 AM

Wellie, did you post your JA and Red Onion Recipe ? I've had a quick look ... its getting to that time of year again.
I might buy some named varieties (Fuseau) as mine are unknown mongrels. They're dear though, �11 inc. postage. from Marshalls
I'll have a look on eBay in a bit

**piskieinboots** · 03-01-2008, 09:27 PM

I'm a JA virgin - well, I was - until two days ago! I roasted them with some potatoes and garlic .....impressed

Yes please Wellie, post recipe

**George Gray** · 03-01-2008, 09:41 PM

The inulin in them is what creates the wind. Its a complex sugar that the gut can't absorb so the gut bugs have a go at fermenting it.
One other warning about Jerusalem artichokes is they spread voraciously and are the devil to get rid off.

**scarey55** · 03-01-2008, 10:35 PM

Originally posted by George Gray View Post

The inulin in them is what creates the wind. Its a complex sugar that the gut can't absorb so the gut bugs have a go at fermenting it.

Did someone say fermenting? d'ya reckon it'll make good wine then

**eskymo** · 03-01-2008, 11:42 PM

I've got a bag of JA in the fridge from the veg box and still some to dig up in the garden - scared of cooking them as all I hear is that they make you fart lots. I've just recovered from a stomach infection and so don't want to upset my delicate tummy. Is it really that bad?

**TonyF** · 04-01-2008, 06:27 AM

I have a raised bed full of JAs. They're called tompanimbour in France and you can buy them relatively cheaply in the supermarkets at the moment. I had them, in a general bed but moved them into a 2' deep box, 6' x 3' bed on the grounds that as you can't get rid of them easily and they continue to multiply, put them somewhere where they can do all the reproduction they want to and, like the asparagus, I then don't have to worry about them.

For me, parboiling prior to roasting is a good idea, seems to cut down the wind. Also, if you parboil them, dont try to skin them first, cut into fairly thick slices and parboil like that, then the skins are easier to remove = less waste.

For me, it's JA soups, replacement/mixed with spuds and parnips in soups/tagines, that sort of thing.

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