Jerusalem artichoke
Native to North America, New-England Indians were the first to cultivate the Jerusalem artichoke. Samuel de Champlain was the one who introduced the Jerusalem artichoke in France.
Although there was a time when it was very popular, the Jerusalem artichoke lost its nobility during the Second World War because it quickly became the only vegetables available on the market.
The Jerusalem artichoke is a knobby tuber that looks a lot like
ginger. Its yellow-white flesh is crunchy, juicy and sweet, its
flavour is very delicate. It is covered by a thin beige skin,
sometimes tinged with red or purple.
The Jerusalem artichoke, also called the winter artichoke, is 7 to
10 centimetres long and 3 to 6 centimetres in diameter. Its flavour
improves with age, particularly if it is picked just before a
frost.
- Look for a firm Jerusalem artichoke that has smooth, dry skin.
- The more regular its shape, the easier it will be to wash and peel.
- The Jerusalem artichoke can be eaten raw or cooked.
- Raw, it is delicious served in a salad, or as an appetizer. It should be sprinkled with lemon juice to prevent it from browning.
- This vegetable is hard to peel so it is usually brushed thoroughly and cooked without peeling. It is easy to peel once cooked.
- The Jerusalem artichoke should not be cooked very long or it will break apart and become pasty.
- It can be boiled, steamed or oven-baked.
- It can replace potatoes or water chestnuts in most recipes and pairs well with leeks and poultry.
Jerusalem artichokes are available in the produce section of
your local METRO supermarket.
Average in energy, the Jerusalem artichoke is an excellent source of :
- potassium
It is a good source of :
- Iron
- Thiamine
It also contains :
- Niacin
- Phosphorus
- Copper
- Magnesium
- Folic acid
Stored unwashed in a perforated plastic bag, the Jerusalem artichoke will keep for two weeks in the refrigerator.