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I bought some JAs as we had never eaten them before. I decided to cook them using the Abel & Cole recipe below absolutely gorgeous:
Jerusalem Artichokes In Wine, Rosemary and Cream
Serves 4
2 tablespoons olive oil
450 g jerusalem artichokes, scrubbed well, thinly sliced into rounds
2 garlic cloves, minced
Salt and pepper to taste
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
120 ml white wine
60 ml double cream
Heat the oil in a large frying pan over a medium heat. Add the jerusalem artichokes and garlic and fry for 2 minutes. Season with salt and pepper, add the rosemary and wine, and cook over a high heat until the wine is reduced by half. Add 1 tablespoon of water, cover and simmer until the artichoke is just tender, between 1 and 5 minutes. Remove the cover, add the cream, and reduce the sauce for a couple of minutes until thickened.
Jerusalem Artichokes In Wine, Rosemary and Cream
Serves 4
2 tablespoons olive oil
450 g jerusalem artichokes, scrubbed well, thinly sliced into rounds
2 garlic cloves, minced
Salt and pepper to taste
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
120 ml white wine
60 ml double cream
Heat the oil in a large frying pan over a medium heat. Add the jerusalem artichokes and garlic and fry for 2 minutes. Season with salt and pepper, add the rosemary and wine, and cook over a high heat until the wine is reduced by half. Add 1 tablespoon of water, cover and simmer until the artichoke is just tender, between 1 and 5 minutes. Remove the cover, add the cream, and reduce the sauce for a couple of minutes until thickened.
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