Most recipes I found called for peeling and boiling the artichokes, which was the method I chose for this recipe. I consulted one of my cooking bibles, "The Silver Spoon", for this. There are a few pages with different recipes but I was drawn to the one where you boil them in cream. Earlier today I made a trip to my favorite market, Mazzaro's Italian Market, here in St Pete, FL where I purchased a delicious fig sage cream sauce and also the artichokes, some fresh homemade pasta, and some yummy organic rainbow carrots.
|Here are the Jerusalem artichokes. After peeling them add |
them to a bowl of cold water so they don't oxidize and turn black.
|After you are done peeling them, chop them into bite sized pieces. |
This will make them cook at a uniformed rate.
Ain't nobody got time for overcooked or
undercooked Jerusalem artichokes!!
|What planet did these come from you ask? They are clusters of alien offspring|
ready to sprout into full grown….
…just kidding, they are mushrooms.
These are brown beech mushrooms or shimeji mushrooms.
These are available in specialty markets (like Mazzaro's)
and also in most Asian markets (such as Lin Farmers Market where I got these). I often get a bag of both the brown and
the white mushrooms, as I always enjoy the look.
Either that or I am really OCD and just have to have it that way. :)
After you have chopped the mushrooms off their clustered inedible base throw
them in a hot pan with a few tablespoons of butter. Throw in a clove or two (or three)
of chopped garlic, just don't burn it! Beech mushrooms need to be cooked
or they taste bitter and unpleasant. After cooking, however, they are delightful and