Jerusalem Artichokes

By Richard Brown and Executive Sous Chef Brian Lee
Total Time
25 Mins
Serves
6
Meal
Dinner Lunch
Course
Side

DESCRIPTION

Besides being a great addition to salads, Jerusalem artichokes prepared this way may be served as is, as an accompaniment to grilled fish or poultry, or as a go-along to a meatless rice or pasta dish.

Prep Time
5 Mins
Cook Time
20 Mins
Total Time
25 Mins
Calories
272
Total Fat
27
Polyunsaturated Fat
5
Cholesterol
0
Sodium
86
Carbohydrates
9
Dietary Fiber
1
Protein
1

Ingredients

  • 1/2 pound Jerusalem artichokes
  • 2 tablespoons Walnut and Dijon Vinaigrette
  • Salt and pepper to taste
  • 3 tablespoons California walnuts, chopped, toasted

Preparation

  1. Scrub the Jerusalem artichokes under running water, then peel them with a vegetable peeler. Their surface is quite uneven, so don't worry about removing every bit of peel.
  2. In a medium-sized saucepan, boil the artichokes in water to cover until they are barely tender when pierced, 15 to 20 minutes, depending on their size.
  3. Drain thoroughly and cool to room temperature. Cut the artichokes into slices about 1/4-inch thick, then toss with the Vinaigrette and season with salt and pepper to taste. Add the walnuts and toss to combine.