Something new

 I had a nice visit with my friend Dale this week in the candy shop. He told me his son had some Jerusalem artichokes and asked if I would like some. I told him I had never had them before but would like to try them out. I have heard of them before, but never cooked any.

 A little background on this food. It is not really an artichoke, but a sun choke which are a tuberous vegetable. It is a species of sunflower that is native to central North America. 

 Before the arrival of Europeans, Native Americans cultivated this plant as a food source. The tubers persist for years after being planted, (it is like a weed that keeps coming back) so that the species expanded its range from central North America to the eastern and western regions. 

 Early European colonists learned of this, and sent tubers back to Europe, where it became a popular crop and naturalized there.

 The name is thought to have stemmed from the Italian word for garden sunflower, girasole which may have been changed to Jerusalem artichoke. 

 Sunchoke, a name by which it is still known today, was invented in the 1960s by Frieda Caplan, a produce wholesaler who was trying to revive the plant’s appeal.

 The tubers are sometimes used as a substitute for potatoes. They have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad. 

 Another name for the plant is the “Fartichoke” due to the tubers storing their carbohydrate as inulin (not to be confused with insulin) rather than as starch. 

 The inulin cannot be broken down by the human digestive system, but it is metabolized by bacteria in the colon. This can cause flatulence and, in some cases, gastric pain.

 As a food that is eaten quite frequently in Europe, I looked to one of my favorite chef’s, Jamie Oliver for a great recipe to share.

Directions: 

 Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

 Makes 4 to 6 servings.