Comments on: Jerusalem Artichoke and Roasted Garlic Soup

By: SteveS

SteveS — Fri, 22 Jan 2010 17:05:12 +0000

Jenifer,

Being a Perth boy (living in London) I know the type you mean. They are pretty much the same as what I can find here. More round also than long? What I have found is that you have to really get some colour on them as suggested in the recipe for a good strong taste to come through. Almost to the point where you think they are about to burn.

Nice soup, great recipe.
S

By: Jenifer Winterbine

Jenifer Winterbine — Wed, 13 Jan 2010 06:49:42 +0000

The soup sounds divine. What has me really puzzled though is the photo of the artichokes; they are knob free – all those I have ever seen here in Oz are very knobbly, very knobbly indeed. Any chance that Abi could ask her father what variety of artichokes these are? (No harm in asking! LOL)
Jen

By: Madalene

Madalene — Wed, 13 Jan 2010 06:40:26 +0000

Dear Jenifer,
You must think that I have completely forgotten about you!
I did as Abi to ask her father about his chokes. He planted the chokes about 30 years ago as a green belt habitat on his farm for wild life to live happily whilst they farm with peas.
They never harvested the chokes hence never the need to replant them and because he planted them so many years ago he cannot remember their variety name. I’m really sorry.
He did however say that if you manage to find the chokes with a slightly purple skin they are supposedly the best eating variety, again we do not know the name.
Happy Cooking,
Madalene

By: Lizzie

Lizzie — Mon, 09 Nov 2009 10:18:13 +0000

It looks delicious, though Jerusalem Artichokes are known for causing a spot of the ol’ windy pops…

By: John - Abis Dad

John - Abis Dad — Fri, 30 Oct 2009 13:34:17 +0000

More Sotby “chokes” are on the way ! We planted them over 20 years ago and they regrow annually full of vigour without any attention by ourselves and no fertiliser or sprays — so easy to grow. Definately an undervalued vegetable – a spoonful of grated choke in one a stew or casserole type dishes certainly would add a new dimension, a practice that Abi has perfected at home!
Leeks and chokes in white sauce is nice at xmas too.

By: Anne Reid

Anne Reid — Wed, 28 Oct 2009 20:29:48 +0000

This sounds delicious – I hadn’t thought of caramelising the lot before adding the stock.

You should try growing artichokes again. I popped five in a raised bed in my front garden in the spring and have just dug up the first one. I think I have found a cure for world hunger! There were enough artichokes to fill a big bucket just from one tuber. Mind you – I may have added to global warming by feeding them to my dinner guests!

Great blog, by the way!

By: multikulinaria

multikulinaria — Wed, 28 Oct 2009 16:38:02 +0000

Today I was browsing the web for a recipe featuring Jerusalem artichokes. I’m glad you posted this yesterday. My soup is simmering right now…

By: johanna

johanna — Wed, 28 Oct 2009 12:40:25 +0000

this sounds delicious. we used them cut in matchsticks
in our stir-fry dinners. the picky kids loved them too.
they thought they were strange potatoes….we didnt correct
that assumption. they are a gorgeous garden plant as well.

my dogs dug up my first patch too. i put a piece of
chicken wire weighted with rocks all over the new bed-
just until they rooted well and tops began to grow.
i think dogs just adore fresh dug dirt…no matter
what’s planted