Curried Jerusalem Artichokes or Sun Chokes (Topinambours Au Kari)

By Craig Claiborne

Published December 8, 1981

Total Time
25 minutes
Rating
4(30)
Comments
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Featured in: JERUSALEM ARTICHOKE: A COLORFUL HISTORY AND VARIETY OF USE

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Ingredients

Yield:4 servings

  • 1 pound Jerusalem artichokes, 8 to 10

  • 2 tablespoons butter

  • ½ cup finely chopped onion

  • 2 tablespoons curry powder

  • Salt to taste, if desired

  • Freshly ground pepper to taste

  • ½ cup golden raisins

  • 2 tablespoons chopped chutney

  • ½ cup milk

  • ½ cup heavy cream

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

47 grams carbs; 52 milligrams cholesterol; 353 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 18 grams fat; 5 grams fiber; 541 milligrams sodium; 6 grams protein; 32 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a small regular or swivel-bladed paring knife, peel the artichokes. Cut them lengthwise in half and then into one-inch pieces. They will be irregular in shape. There should be about three cups.

  2. Step 2

    Heat the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the artichokes, curry powder, salt and pepper and stir. Add the raisins and chutney. Cook, stirring, about one minute.

  3. Step 3

    Add the milk and cream and bring to a boil. Cover and let simmer 12 to 15 minutes or until artichokes are tender but still slightly crisp. Serve.

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Ratings

4 out of 5
30 user ratings
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Comments

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Margot

Nice. I don't peel sunchokes, just scrub them thoroughly so that overall they're mostly beige -- dark bits are actually dirt, not variations in colour. The rest of the comment is just ingredient subs because of what was on hand (thin slices of celeriac and slightly thicker slices of jicama; dried blueberries for raisins; rhubarb-ginger jam instead of chutney; yogurt/coconut milk for dairy). Doesn't matter. Sunchokes are so good curried! Their flavour balances the curry & makes it more subtle.

Kaitlyn

Whole family loved this! I left out raisins, used coconut milk instead of the milk cream, and added a bit of lemon juice at the end.

Shauna Marie Rose

I found this to be a lovely savory dish. I elected to use 1 cup 1/2 & 1/2 rather than the milk/heavy cream called for in the recipe and found it turned out fine. Lovely flavors. Will make it again.

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