Sunchokes (aka Jerusalem artichokes, from the Italian name, girasole articiocco) are one of those items you’re more likely to find at the farmers’ market than at the grocery store. These homely little tubers of the sunflower resemble ginger root and can be eaten raw or cooked. Raw, they have a mild, faintly nutty flavor and crunchy texture. Try them julienned or sliced paper thin. Cooking deepens their nutty character. Sunchokes have a thin skin, so don’t bother peeling them—just give them a gentle scrub with a vegetable brush. With a sprinkling of lemon zest and parsley, this side dish pairs well with roast chicken or pan-seared fish.
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 tablespoon sugar
- 3 tablespoons water
- 1-1/2 pounds sunchokes (Jerusalem artichokes), cut into 1/2-inch pieces
- sea salt and freshly ground black pepper, to taste
- 1 teaspoon Meyer lemon zest, finely grated
- Italian parsley, finely chopped
Heat oil and butter in a saute pan over medium heat. Whisk in sugar. As soon as the sugar melts, take the pan off the heat, and carefully whisk in the water. (Mixture will splatter a bit.) Immediately add sunchokes to pan, tossing to coat. Return pan to heat, cover, and cook 10 minutes, tossing occasionally, until sunchokes are nearly tender.
Uncover, increase heat to medium-high, and saute sunchokes 5 minutes, or until tender. Toss the sunchokes frequently with a wide spatula, so the sunchokes brown nicely, but don't burn. Season to taste with salt and pepper. Transfer to a serving dish. Sprinkle with lemon zest and parsley.
Servings: 4