Did you know that a Jerusalem artichoke is not really an artichoke at all? Nor does it hail from Jerusalem. The Jerusalem artichoke, also known as “sunchoke,” “sunroot” or “earth apple,” is the tuber of a particular variety of sunflower. It grows in North America and is harvested now, in early winter. It may have gotten its name from the Italian word for sunflower, “girasole” which may sound like… Jerusalem. High in protein and low in starch, its consistency is “starchy” or substantial and its taste is vaguely reminiscent of an artichoke. Rich in inulin, it is good for diabetics. The juicy bitterness of the grated daikon radish offsets the sunchoke’s texture and taste, creating balance.
2-3 large Jerusalem artichokes
¼ daikon radish
3 Tablespoons grape seed oil
pinch of sea salt
Process Wash the Jerusalem artichokes well. It is not necessary to peel them.
Slice them into paper-thin roundish (exact shape will depend on the shape of the tuber you use – each one is distinctly one-of-a-kind) discs.
Heat a cast iron or stainless steel skillet on a medium flame for about 2 minutes. When it is hot, add the grape seed oil. When the oil gets hot (after about one minute) drop in the sunchoke rounds. When the edges begin to brown lightly, turn them over with wooden tongs.
When both sides are a golden brown color, remove from the pan. Dredge on a brown paper bag. Sprinkle very lightly with a pinch of salt.
In the meantime, grate the daikon radish using a zester or the finest grade on a hand-held or box grater.
Top each chip with a small mound of grated daikon and serve.
©Nancy Wolfson-Moche 2013