Jerusalem Artichoke is often referred to as Fartichoke. We planted one bulb last year about August and harvested the plant in March and found that from one bulb we had over 4 kilo’s of tubers underneath the plant. Not only are the plants great in the garden for breaking up trouble spots of clay in our case they produce an abundance of food. Survival foods are very important these days with the rising cost of food. We have experimented with a few things and will keep doing so until we find what we like and how we like to eat it.
Fartichoke has a bad reputation as making people very gassy, bloated and well fart more often than normal. I found that cooking the artichokes for a longer time and using freshly dug tubers is the best way to go to reduce this phenomenon from happening. Another sneaky trick that i learnt many years ago is to add lemon to aid with digestion if you are still not feeling comfortable about trying roasted Jerusalem artichokes.
For the backyard gardeners give it a try – I think the plant yields more than spuds do and its good for the soil. For the cook who wants to try something new, look for hard fresh clean tubers no browned squishy specimens. You can par boil them to be extra safe before roasting them. However a long cook will be the best way to go.
Let me know how you go with the fartichokes. We had no problems.
- 1 large onion, sliced into four
- 2 kilo rolled lamb shoulder
- 500g Jerusalem artichoke , cut into bite sized pieces
- 2 carrots roughly cut
- 2 lemons, 1 sliced thinly
- Olive oil
- Salt and pepper
- Preheat your oven to 220’c.
- In a large baking dish place the four slices of onion into the centre of the tray. Lay the lamb roast over the top of the onions.
- Spread the washed and cut pieces of Jerusalem artichoke around the lamb along with the carrot and lemon slices. Now drizzle a generous amount of olive oil over the vegetables and the lamb. Season with salt and pepper and the juice of one lemon. Using your hands make sure that the veggies and the meat have been well coated with the olive oil.
- Place the tray into the oven and cook for 15min. Reduce the heat to 180’c for a further 80min to cook, turning the veggies if necessary. Remove the lamb and allow to rest for 20 minutes before slicing. You may find that the Jerusalem artichoke may need further cooking so leave the tray in the oven while the meat is resting.
- Cook up your favourite greens to go with your lamb roast and Jerusalem artichoke.