Recipe: Jerusalem Artichoke (8)

JERUSALEM ARTICHOKE SOUP

4 Tbsp. oil
1 lb. Jerusalem artichokes,
sliced thin
2 onions, sliced thin
2 c. hot water or vegetable
stock
salt to taste
2 c. hot milk
1/4 tsp. nutmeg

Heat a large saucepan. Add the oil, Jerusalem arti-
chokes and onions. Cover and saute on low heat, stirring often
until vegetables are almost tender. Add water or stock and
salt. Cover and simmer until vegetables are soft. Blend in a
blender or processor. Add the milk and nutmeg and heat
through. This makes a delicate, creamy soup and is a great way
to use the 'chokes. Makes 4 servings.

JERUSALEM ARTICHOKES

2 1/2 lb. round Jerusalem
artichokes, peeled*
salt
3 garlic cloves, crushed
2 Tbsp. chopped, fresh parsley
2 Tbsp. olive oil

*Drop into cold water mixed with a little lemon juice to
keep them white.
Drain the artichokes, then boil them in salted water for
about 8 to 10 minutes, or until tender. Drain and place the
artichokes on a serving dish. Sprinkle them with the garlic,
parsley and oil. They may be served hot or cold.

JERUSALEM ARTICHOKES

1 small onion, chopped
1 lb. Jerusalem artichokes,
scrubbed and sliced
garlic salt, pepper, salt,
nutmeg
2 Tbsp. finely chopped parsley
2 Tbsp. oil (olive or other)
2 c. California Riesling or
other white dinner wine
Parmesan cheese (optional)

Saute onion in oil until clear. Add artichokes wine.
Cover and simmer just until tender, about 25 to 30 minutes.
Season to taste with garlic salt, pepper, salt and a dash of
nutmeg. Just before serving, sprinkle with chopped parsley.
If cheese is used, add a sprinkle of cheese. A garnish of a
few sprigs of watercress, mint or tarragon is nice. Serve with
beef and a mixed green salad. A good red or white wine also,
whichever is preferred.

JERUSALEM ARTICHOKES

1 lb. Jerusalem artichokes
2 bunches green onions
3 Tbsp. butter or margarine
3/4 c. water
1/2 tsp. salt
1/8 tsp. ground black pepper
1 fresh tomato, diced

Peel artichokes, drop into pan of cold water, rinse and
pat dry. Cut into 1/4-inch slices. Trim roots and wilted tips
from green onions. Wash and dry, cut onions into halves then
into 4-inch lengths. Heat butter in saute pan. Add onions;
turn to coat with butter. Add 1/4 cup of water. Turn heat to
medium and simmer until liquid is evaporated. Add artichokes,
salt, pepper and remaining water. Simmer at medium heat. Add
tomatoes to pan. Turn and heat through. Turn into serving
dish or arrange around meat on platter.

JERUSALEM ARTICHOKES WITH HAM
(Makes 4 Servings)

1 Tbsp. vinegar
1/2 lb. Jerusalem artichokes
1/4 c. sliced green onions
2 Tbsp. butter or margarine
1 c. sliced fresh mushrooms
1/4 c. chopped fully cooked
ham
paprika

Combine 1 quart water and the vinegar. Scrub artichokes
well; do not peel. Thinly slice artichokes (should measure
about 2 cups) and add to the water-vinegar mixture. Drain,
rinse and drain again.
In a skillet, cook the onions in butter or margarine 2
minutes or until tender. Add the artichokes, mushrooms, ham
and a dash of pepper. Cook, uncovered, 10 minutes or until
artichokes are tender, lifting and turning mixture frequently
with a spatula. Transfer to serving dish; sprinkle with
paprika. Makes 4 side-dish servings.

JERUSALEM ARTICHOKE RELISH

3 qt. Jerusalem artichokes
1 qt. onions
1 small cauliflower
6 green peppers
6 red (sweet) peppers or
pimentos
1 small can jalapenos
1 c. flour
4 c. sugar
6 Tbsp. dried mustard
1 Tbsp. turmeric
2 qt. cider vinegar
other optional pickling spices

Chop vegetables. Mix and cover with water and 1/2 pint
salt. Set overnight. Drain well. Mix flour, sugar, spices
and vinegar; boil until it thickens. Add vegetables. Cook
about 25 minutes. Seal in sterilized jars.
Note: Jerusalem Artichokes are tubers from sunflower-

like stalks, native to America. Easily grown. Also called
sunchokes and poor man's water chestnuts. A "different" relish
for holidays.

ARTICHOKE PICKLE

8 lb. Jerusalem artichokes
5 c. sugar
1 lb. white onions
2 garlic buds
1/2 tsp. cayenne pepper
1 gal. vinegar
1/2 c. salt

Wash artichokes well and scrub with steel brush. Cut in
pieces. Place artichokes, garlic and sliced onion in crock.
Boil vinegar, sugar and salt for about 15 minutes. Let syrup
cool before pouring over artichokes. Cover crock and let stew
several months before using. Cooking syrup makes crispier
pickles. (May be stored in jars.)

THE BOOKSTORE DINNER SALAD

1 c. raw asparagus
4 carrots
3 stalks celery
2 to 3 raw beets
1 kohlrabi (or turnip)
several Swiss chard stalks
2 to 3 Jerusalem artichokes
1 c. water
1 c. cider vinegar
1/4 c. sugar
2 tsp. turmeric
1/4 tsp. celery seed
1/2 tsp. dry mustard
dash of salt

Cut, dice and slice vegetables. Set aside. Combine
water, vinegar, sugar and spices. Heat to boiling. Cool
liquid, then pour over salad and refrigerate several hours or
overnight. Drain off excess liquid before serving.