jerusalem artichokes

Esther Rodgers

Oh yes, I have a goodly collection of recipes for them. I posted one for artichoke and camembert soup not so long ago. Here is one for a salad:

Artichoke & Shrimp Salad with Orange Thyme Vinagrette

1 kg (2 lb) Jerusalem artichokes about 125 g (6 oz) cooked shelled prawns, or shrimps chopped fresh parsley and thyme. Frisee (curly endive) Orange peeled & sliced

Vinagarette: Olive oil White wine vinegar Fresh Orange Thyme leaves Orange juice Zest of an orange, shredded Salt & Pepper Pinch sugar Mustard powder

Make the vinagrette to your taste. Scrape off the artichoke skins, and simmer them in a little water until barely cooked. They seem to go from hard to mush in a nano-second; watch carefully. When cooled, slice them, discarding any squishy bits. Wash the frisee well and dry it. Take a round platter and put some pieces of frisee around the edge. Add the peeled sliced rounds of fresh orange, overlapped, inside the ring of frisee. Arrange the slices of artichoke in the middle and scatter the prawns or shrimps over the top. Pour on enough vinaigrette to moisten the salad and add a good scattering of the chopped herbs. Serve well chilled.

You can make this with Lemon instead of Orange. Use Lemon Thyme and lemon juice, omit the slices of fruit, and use a piece of preserved lemon, finely chopped, instead of the shredded zest.