Almond Biscotti from Margaret at Glenella Guesthouse
This morning a container of what’s turned out to be the most delicious almond biscotti I’ve ever tasted appeared on my doorstep – a trade for a bag of jerusalem artichokes and a raspberry plant. Thank you so much Margaret from Glenella Guesthouse.
Freshly harvested Jerusalem Artichokes
Suddenly jerusalem artichokes are gold – and not just because of their golden sunflower at the end of summer which gives them their name (Girasole is an Italian word for sunflower which mistakenly led to them being referred to as ‘jerusalem’ artichokes).
Jerusalem Artichoke Flowers … they’re also known as ‘Sunchokes’
The other good news is that there are numerous ways of cooking them that won’t produce gas. Every year I hang out to make a very special dish, Stephanie Alexander’s Jerusalem Artichoke Tart. I can guarantee this is a way of eating the artichokes without having to suffer any gas afterwards. It may be because of the silverbeet and parsley that are used in the recipe. Check it out below.
The gas problem can also be avoided by eating only very small amounts regularly until your gut adapts, cooking them in lemon juice, and/or pickling and fermenting them. I’ve included a fermented pickle recipe below as well.
Linda Ziedrich’s recipe for Mellow Yellow Jerusalem Artichoke Pickle from A Gardener’s Table
720gm Jerusalem artichokes, broken into nodes, thoroughly scrubbed, and cut into 1.5 cm dice
1 teaspoon ground dried turmeric
30gm garlic (about 8 cloves), chopped
15gm fresh ginger, minced (about 1 ½ tablespoons)
1 teaspoon cumin seeds
2 teaspoons pickling salt
2 teaspoons sugar
1½ cups water
Toss together the diced Jerusalem artichokes, the turmeric, the garlic, the ginger, and the cumin. Pack the mixture into a jar with a capacity of at least 6 cups. Dissolve the salt and sugar in the water. Pour the brine over the Jerusalem artichokes; it will not cover them at first. Add a brine bag (a gallon freezer-weight plastic bag containing 1 tablespoon salt dissolved in 3 cups water) or another suitable weight.
The next day the brine should cover the Jerusalem artichokes. If it doesn’t, add more brine mixed in the same proportions.
Wait several days before tasting the pickle. I found it perfect after a week: The brine was sour, and the Jerusalem artichokes pleasantly, mildly spicy and still crunchy.
When the pickle has fermented enough to suit your taste, store the jar in the refrigerator. Keep the Jerusalem artichokes weighted so they won’t take on a grayish cast.