Last fall when root vegetables were a-boomin’ I stumbled across a Jerusalem artichoke at the farmers’ market. It’s a charming little veg with a winning spunk that looks a bit like ginger root. I’d eaten Jerusalem artichokes in its cooked form, but never seen it in its raw and was delighted to get to take one home and experiment. As with my purple kohlrabi incident, I knew I wanted to try and cook with my newfound artichoke, but hadn’t any idea what. So after a comedy of errors in the peeling department, Ev and I simply sautéed it in a pan until it was soft.
Then we plopped our artichoke and pepper on a soft taco with greens. Probably not how nature intended, but a divine little treat nonetheless. The Jerusalem artichokes were heavenly and sweet. I might not be looking forward to root season returning, but I’ll keep this little reminder in my back pocket as a beacon of hope.