Description
The Jerusalem artichoke is the tuber of a plant related to the sunflower, with very similar yellow flowers. It comes from North America and in Italy often grows wild along field edges; its delicate flavour recalls artichoke.
It is in season from late autumn to early spring. It can be eaten raw, very thinly sliced as a carpaccio with lemon and oil, or cooked: in creamy soups with potatoes, in vegetable ragù, grated and sautéed. There is no need to peel it if well scrubbed: the skin is thin.
It is in season from late autumn to early spring. It can be eaten raw, very thinly sliced as a carpaccio with lemon and oil, or cooked: in creamy soups with potatoes, in vegetable ragù, grated and sautéed. There is no need to peel it if well scrubbed: the skin is thin.
