Anyone who grows JA’s is familiar with their over abundance tendencies, a prime garden candidate for pot lucks! To bring the sweetness out of this unusual vegetable I find the best way is to sear them first until golden brown then braise, despite their crisp raw texture JA’s lend themselves to absorbing flavors from braising or stewing.
12 to 15 JA tubers
1 cup tomato puree
2 to 4 Tbs Olive oil
3 sprigs thyme
½ cup red wine
½ cup veggie stock
4 cloves garlic
Sea salt and freshly ground black pepper to taste
Fresh parsley and fresh bread crumbs for garnish
Method: To make the tomato puree wiz 4 to 6 tomatoes in a blender until they are puréed, if you don’t have fresh tomatoes on hand, use canned whole plum tomatoes they work just as good in this recipe. Heat up a big heavy bottom sauce pan or dutch oven, over medium high heat, add in 1 to 2 Tbs of the oil. Clean and peel the Jerusalem artichoke, slice them in half and sear in the hot oil, place them cut(flat) side down. You need to work quickly with JA’s because they oxidize and turn brown really quickly. Sear the JA’s in batches so you get a nice golden fried sear on the bottom of each choke, you may need to add oil to the pan between each batch. When they are all seared add them back into the pan, add the garlic and stir for a few second until the garlic getting cooking. Add in the red wine, veggie stock, tomato puree, thyme sprigs, salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer with the lid on for about an hour. Once the chokes are cooked through and tender take off the lid, turn up the heat to medium and cook uncovered for about 15 minutes, stir occasionally, you want the sauce to reduce by half to make it thick and rich. Remove the sprigs of thyme and serve garnished with some fresh toasted bread crumbs and minced parsley.