I know …before you say it there is a day for everything…some are rubbish… others deserve a day and some are just marketing ploys…However, it also gives me and others a topic for a post be it factual or funny we are all grateful for that sometimes…x
I have only ever eaten the Globe Artichoke when it has been prepared for me ..at a posh buffet…I love it…I just haven’t taken the plunge and prepared one myself…the Jerusalem Artichoke is also another vegetable that I haven’t eaten or prepared…
Is there a difference between a Globe Artichoke and a Jerusalem Artichoke? they are both artichokes and both completely different…
The globe artichoke is the immature bud of a thistle… a flower…The leaves are called bracts and the fuzzy centre called a choke which sits on top of the delicious meaty core which is called the heart the part that is completely edible.
When raw it has a firm texture that is bitter when cooked it is softer and much like a boiled potato similar in taste to asparagus with a mild nutty taste.
Low in fat and rich in fibre packed with vitamins and minerals plus antioxidants the artichoke heart is a healthy choice.
How do you buy and prepare the Globe Artichoke…
I found this video most helpful as I have not prepared a globe artichoke at home before…
The Jerusalem Artichoke…
Is a species of the Sunflower grown for its edible tubers…a winter treat although they are said to be an acquired taste…They can be roasted, chipped and fried or made into a warming winter soup.
It’s also full of iron, potassium, fibre and vitamin C…they are also known to be the cause of some flatulence (they’re often nicknamed ‘fartichokes’).
Fermenting Jerusalem Artichokes is said to reduce their windiness…This recipe was gifted to me by a friend with a jar of the said pickles…
- 1½ pounds Jerusalem artichokes thoroughly scrubbed and cut into ½-inch dice
- 1 ts ground dried turmeric
- 8 cloves garlic, chopped
- 1 ½ tbsp fresh ginger, minced
- 1 tsp cumin seeds
- 2 tsp salt
- 2 tsp 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 six 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 tbsp salt dissolved in 3 cups water) or another suitable weight.
The first time I used a brine bag was when I made my Piperies Mikres Toursi… it was great as my jar was just a little bit too big but as they were long peppers I needed a bigger jar but then there was headspace and the brine bag is perfect.
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.
Thank you for reading this post I do hope you have enjoyed it…If you any recipes you would love to share for artichokes please share in the comments as you know I love to chat…Love Carol xx