Jerusalem Artichokes - Helianthus tuberosus

Jerusalem Artichokes (not to be confused with Globe Artichokes) are related to the sunflower. They are native to the eastern states of the North American continent and were extensively cultivated by the native peoples living there. The misleading name is believed to refer to Ter Neusen, the location at which they were grown in Holland, following their introduction to Europe, via France. This being only one of many explanations: that when the tubers were first brought to England, they were known as Artischokappeln van Ter Neusen, which became corrupted to Jerusalem Artichoke. 

Freshly dug Jerusalem Artichokes for sale at Glasrai & Goodies, Gowran, Co. Kilkenny

Tighe in his Statisical Survey of Kilkenny, 1801, mentions that they were grown in the county as a fodder crop for sheep. This should not put anyone off cooking them, as they make a delicious soup and the two recipes below, taken from Maura Laverty's Full & Plenty, 1960, are well worth trying.

JERUSALEM ARTICHOKES

This root vegetable deserves to figure more often on the menu. But it needs care in cooking. If artichokes are allowed to continue cooking after the have become tender, they are liable to become tough again.

Wash and scrub the artichokes and drop them into boiling water. Cook them, covered, until they are tender. After 15 mins. Test with a skewer.

Drain them and keep them in a hot place while you prepare the following dressing: Melt 2 tablespoons butter. Add 1 teaspoon mild white vinegar or dry white wine. Add 2 teaspoons chopped parsley. Pour this dressing over the artichokes and serve at once.

CREAMED JERUSALEM ARTICHOKES

Cook the artichokes as above. Drain them well and pour over enough cream sauce to make a good topping (about ½ pint cream sauce to 1½ lbs artichokes). Sprinkle thickly with chopped parsley.

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