Jerusalem Artichokes With Tarragon
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds Jerusalem artichokes
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh tarragon leaves
Nutritional analysis per serving (4 servings)
41 grams carbs; 262 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 4 grams fiber; 557 milligrams sodium; 5 grams protein; 22 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
- Step 1
Scrape the artichokes, leaving some of the skin on. Parboil, putting the bigger pieces into the water first, then the smaller pieces. Let them boil for two minutes, then drain.
- Step 2
Slice the artichokes when they are cool enough to handle. In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown. Add the garlic and cook until it becomes barely golden (do not allow it to burn).
- Step 3
Sprinkle the artichokes with tarragon and serve.
Private Notes
Comments
I made this side for a book club dinner I hosted last night. This was a big hit. Few ingredients, but great flavor. The tarragon added a nice touch without being overwhelming. Will make again. Scraping the sunchokes does take some time because they are odd-shaped, but it was well worth the effort.
During my youth, my parents grew sunchokes in a compost pile. They required little gardening effort and the patch grew larger every year, feeding us often. Seeing them, in my 50s, appear at the grocery store was a trip into memory. This is a delightful, simple recipe that showcases the flavor and beauty of these tubers and tarragon. Such a nice change from potatoes.
No need to scrape sun chokes, just scrub them. also better roasted in the oven with olive oil, then continue the recipe. Love the tarragon.
I made this side for a book club dinner I hosted last night. This was a big hit. Few ingredients, but great flavor. The tarragon added a nice touch without being overwhelming. Will make again. Scraping the sunchokes does take some time because they are odd-shaped, but it was well worth the effort.