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What are Jerusalem artichokes? Jerusalem artichokes are tubers, which means they are the roots of a plant. They look kind of like ginger roots, but they couldn’t be more different. Choose artichokes that don’t have too many knots and knobs on them so it will be easier to clean and prep them for cooking.
juice of 1/2 lemon
1 pound Jerusalem artichokes, scrubbed well and roughly chopped
water
2 tablespoons Gefen Mayo
1 tablespoon Tuscanini Olive Oil
salt
pepper
additional Tuscanini Olive Oil or truffle oil (optional)
In a saucepan of boiling water (enough to cover the artichokes), add the lemon juice and artichokes and cook until tender, about 20 to 30 minutes.
Use a hand blender to puree artichokes (no need to drain the water), or transfer to a food processor.
Add the mayonnaise and olive oil and continue blending until smooth (if using a hand blender it’ll take some time to get really creamy). Season with salt and pepper to taste (add a little water if the consistency is too thick).
Serve drizzled with a little olive oil or truffle oil.
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