Winter seasonal produce
I was astounded at a recent wine tasting at Vic Road Wine Bar & Cellar, when the majority of our customers could not identify the Jerusalem artichoke on their plate. The dish was a beautiful Wintry ensemble of charred baby leeks, roasted Jerusalem artichoke, black garlic and hazlenuts (and we were serving it with a Čuvar Guardian Pinot Noir 2023) and the Jerusalem artichoke caused much confusion on the plate. It was clear that not only did people not realise what it was, but they also clearly didn’t know how to cook with it. It is one of the best vegetables to be harvested in Winter!
Jerusalem artichokes (also called sun-chokes) are a close relative of the sunflower and produce tall yellow flowers similar to sunflowers in late Summer. They thrive in cooler climates and are grown in the bottom of the North Island, and throughout the South Island, mainly in Central Otago and Banks Peninsular.
They are fairly easy to grow yourself (if you are that way inclined) and have a sweet, nutty flavour that make them super versatile in cooking.
HOW TO COOK WITH JERUSALEM ARTICHOKES
To prepare, simply scrub clean of any dirt and they are ready to go - no need to peel if you don’t want to.
Serving suggestions for Jerusalem artichokes usually include making a soup out of them which, while I admit is delicious, also seems fairly limited.
At Vic Road Kitchen, our chefs love roasting them with olive oil, salt and pepper and a little thyme if you have it. They go great in a roast vege salad or added to your normal Sunday roast fare.
Or you can substitute your normal mashed potato for mashed artichoke (or a half potato, half artichoke mix). Here you treat them the same as potatoes (don’t peel), boil until soft, then mash with butter, salt and pepper.
Similarly make a puree out of them to go underneath a beautiful steak and really impress your friends. Here you would boil them in milk until soft, drain and blend with butter until smooth. Add salt and pepper as needed.
Finally for a great main or side dish, try a Jerusalem artichoke gratin. Slice them raw and place in layers with some fried off onions, cheese and bechemel sauce. Repeat a few layers then sprinkle cheese (parmesan or cheddar) on top, then bake at 180 degrees for around 45 mins to an hour (or until you can push a knife through without resistance) and the cheese is bubbly on top.
Failing all this… Come into Vic Road Kitchen and sample some of OUR delicious artichoke dishes. The season ends around the end of August so get in quick!
