Chronicles
Sixth episode

Helianthus tuberosus
JERUSALEM ARTICHOKE
filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal
The Jerusalem artichoke is native to North America and was eaten by the Amerindians. Although it is often compared to the potato, it does not belong to the same family. The Jerusalem artichoke is a member of the Asteraceae family, along with the artichoke, lettuce and the sunflower. Samuel de Champlain introduced it to France, where it was called the “Canadian artichoke”, as a result of its taste. Its French name, “topinambour”, was inspired by the name of a Brazilian people, the “Topinambous”, simply because members of this tribe were presented to the French court during the same years as this tuber. The Jerusalem artichoke has been eclipsed by the potato and only resurfaces during war and times of famine. The roots, young leaves, sprouts and flowers of this plant can be eaten.

RECIPES

Warm Jerusalem artichoke salad

450 g of Jerusalem artichokes
3 tbsp capers
3 medium endives
Olive oil
Balsamic vinegar
Salt, ground pepper

  1. Wash the Jerusalem artichokes thoroughly.
  2. Cook in salted water over medium heat for 10 minutes (they should still be firm).
  3. Drain.
  4. Scrape off the peel and dice the Jerusalem artichokes with a sharp knife.
  5. Keep in a warm oven.
  6. To serve, place Jerusalem artichokes on four plates.
  7. Sprinkle with chopped capers and garnish with endives.
  8. Sprinkle each plate with olive oil and vinegar.
  9. Salt, pepper.
  10. Serve when the Jerusalem artichokes are still warm.

Source: http://ladombes.free.fr

 filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal

Sautéed Jerusalem artichokes

500 g of Jerusalem artichokes 
50 g of butter
1 lemon
15 g coarse salt  

  1. Rub the Jerusalem artichokes with a hard brush under water.
  2. Dry thoroughly.
  3. Bring 2 liters of water and lemon juice to a boil.
  4. Add salt.
  5. Add Jerusalem artichokes and cook in boiling water for about 20 minutes.
  6. Cool.
  7. Peel and cut into rings.
  8. Sautée in hot butter, without placing them on top of one another.
  9. Lower heat and cover, to complete cooking.

Source: www.linternaute.com
filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal filles du roy, Vieux-Montréal, école, activités, dimanche, événements, muséologie, muséal

Our next chronicle will cover the Jerusalem artichoke. We invite you to return on September 19, 2006. Meanwhile, bon appétit!

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