Out-of-favour artichoke was once a staple

BY CHRIS FORTUNE

There is only a certain amount of winter produce around, but if you look you may just find something a little different.

The Jerusalem artichoke has a lively and interesting past dating back to the 1500s, and was once preferred over the potato. However, it is not from Jerusalem nor is it a member of the artichoke family.

Being associated with leprosy has not helped its popularity. This was attributed to the irregular shape and brown mottled skin, which resembles a deformed finger.

The Jerusalem artichoke, also called the sunchoke, is actually a tuber – an underground stem – that resembles a small knobby potato or a piece of ginger root. It has a sweet, almost nutty taste and a crisp texture that is quite distinctive – once tried, always remembered

If you thought there was only one type of artichoke, think again.

The Jerusalem artichoke (from the sunflower family and available only in winter) should not be confused with the globe artichoke (thistle family, available in spring), Chinese artichoke or crosnes (mint family, available late in summer).

The Jerusalem artichoke does not sit well on supermarket shelves and can be frustrating for people to peel. The solution is to scrub them well, break them into serving-sized pieces and then roast or blanch with the skin on until just soft.

The taste and texture will provide much discussion at the dinner table and, if that does not, then the side effects certainly will.

It's my favourite winter vegetable, tasty, hearty and healthy.

ROASTED ARTICHOKESWITH WILD BACON AND CABBAGE

1 savoy cabbage, chopped finely

1 onion

50g butter

3 cloves garlic

1 tsp caraway seeds, toasted

200g wild bacon

1 cup chicken stock

300g artichokes, washed

1 tsp salt

1 tsp freshly ground black pepper

Sweat the onion and garlic in butter until soft, add cabbage and stock and turn to the lowest heat setting for 10-15 minutes, stirring often. Add toasted caraway seeds and wild bacon and season to taste. On a baking tray, place sliced artichokes and 2 Tbsp olive oil and bake at 180 degrees Celsius until golden brown. Serve cabbage and artichokes alongside roasted lamb or beef.

- The Marlborough Express