Sweet, nutty and delicately crunchy, raw artichokes make lovely crudités or additions to salad. You can also roast or boil them like potatoes, then eat as is, as hash, or mashed, or tossed into a hearty salad with a lemony dressing.
For a gloriously silky soup, fry a couple of leeks, add thinly sliced Jerusalem artichokes and stock, then simmer for 20 mins. Blend velvet smooth, season and stir in a little cream.
In early winter, they’ll keep for several weeks in a cool, damp place. In spring, keep them in the fridge, ideally in a perforated bag, to delay sprouting.
In season through winter and into early spring. Just in time for all those warming wintry stews and soups.
Country of origin
Grown in the United Kingdom.