In 2002 voted the best soup vegetable at the Nice Festival of French Cuisine.

They are 10% protein, contain no oil and are very low in starch. They are rich in inulin, a carbohydrate of the monosaccharide fructose. Many experts promote them as a healthy choice for type 2 diabetics.

They go well in steamed and in stew and soups, I use steamed artichokes in my bread making.

Here I air fry them with sweet potatoes.

Before You Plant Sunchokes, You Need to Read This Post

http://commonsensehome.com/before-you-plant-sunchokes/

BRAISED LAMB WITH JERUSALEM ARTICHOKES

INGREDIENTS

2.4 kg lamb leg (bone in), cut into 12 cm pieces (ask your butcher to do this) any visible fat removed
1 teaspoon cumin seeds
ginger and freshly ground black pepper
1 large onion, roughly chopped
3 carrots, roughly chopped
2 celery stalks, roughly chopped
6 garlic cloves, roughly chopped
250 ml (1 cup) dry red wine
185 ml (3/4 cup) water
3 rosemary sprigs, leaves picked
2 bay leaves
1 teaspoon celery seeds
4 parsnips, chopped into thirds
4 Jerusalem artichokes, halved

2 tbs olive oil

INSTRUCTIONS

Preheat the oven to 90°C or the lowest setting.
Rub the lamb with the cumin seeds, ginger and pepper.
Heat the oil in a large flameproof casserole dish over medium–high heat on the stove, add the lamb in batches and brown on all sides for 3–5 minutes. Remove from the dish and place, fat-side up, on a plate.
Add the onion to the dish and cook, stirring occasionally, for 2–4 minutes until softened. Add the carrot, celery and garlic and cook until starting to colour,2–4 minutes.
Stir the wine, water, herbs and celery seeds into the dish, bring to the boil, then return the browned lamb.
Add the parsnip and Jerusalem artichoke to the dish.
Cover the dish with a lid or tightly seal and braise in the oven for 10–11 hours until the lamb pulls apart easily. Serve with a crisp green salad.

Serves 4 – 6

Adapted from www.thepaleoway.com

Jerusalem Artichoke

Before You Plant Sunchokes, You Need to Read This Post