The artichoke is one of the star vegetables of spring, but we don't always know how to properly prepare it to enjoy it. Today ...

Jerusalem artichokes work well boiled ... Keep an eye on them while cooking as they can turn to mush quite quickly. FAQs about BBC Food ...

Put artichokes in one inch of boiling water. Add a quarter teaspoon of salt. Cover the pan tightly and cook for 20 to 45 ...

When shopping for this sunchokes recipe, you may find them under the name Jerusalem artichokes. Balsamic vinegar smacks some sass into them. If you haven’t made The Greenest Tahini Sauce yet ...

Neither from Jerusalem nor an artichoke, this misunderstood native American tuber is actually a kind of sunflower, or girasole in Italian. The sunchoke, as it’s also known, is nutty, rich in ...

Jerusalem artichoke, scientifically known as Helianthus tuberosus, is a versatile crop that has gained attention for its nutritional and industrial applications. This plant, often referred to as a ...

Scrub Jerusalem artichokes and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use to stop them ...

(Make sure the temperature is still very low before you do this.) Fill a medium-sized heavy pan one-third full with vegetable oil (about 6-8cm deep) and heat until almost smoking (190°C on a cooking ...

Heat the olive oil in a frying pan, add the onion and crushed garlic, toss and add the carrots and Jerusalem artichokes. Stir and cook for 4-5 minutes until just beginning to colour at the edges.

In a large saucepan, sweat the artichokes, potatoes, leeks and onion in the butter until the onions are tender but not coloured. Add the chicken stock and simmer until the artichokes and potatoes are ...

This recipe from Le Cordon Bleu Paris features the delicious combination of a perfectly cooked egg with the rich flavours of Jerusalem artichoke, duck and parmesan. The secret to the perfect egg is ...