Being down to very very few options for dinner tonight I was choosing my vegetable side between potatoes, a butternut squash, 1 stalk of celery, and a handful of Jerusalem artichokes. I chose the Jerusalem artichokes, also known as sunchokes, that I had bought on a whim last week and kept cool in the fridge in a plastic bag. I have never done anything with these little knobby things and had never eaten them before either. But, as I’ve said previously I’m trying to attempt using new ingredients more and more to see what I like and don’t like and hopefully increase my food IQ.

©EverydayCookingAdventures 2013

I used apple juice and about 8 small to medium sized Jerusalem artichokes for this recipe. I did have fresh ginger so I was able to use that up a little too. The recipe couldn’t be more straightforward and the ginger smell filled the kitchen. I found these strange tubers to taste very similar to artichoke hearts mixed with the look and feel of a potato, but with a slight crunch to them as well. I like them and gobbled down many of them. Perhaps I’ll try them in a soup with potatoes and leeks sometime too. Here’s my Jerusalem artichokes: #jerusalemartichoke #betterhomesandgardens

©EverydayCookingAdventures 2013

Gingered Jerusalem Artichokes

Recipe from: Better Homes & Gardens Magazine 
Makes: 2 servings
Start to Finish: 15 minutes

• 1/2 pound Jerusalem artichokes, peeled, if desired, and cut up
• 1 tablespoon butter or margarine
• 1 teaspoon grated fresh ginger
• 1/4 cup Marsala, sherry, or apple juice

Directions
1. In a medium skillet,  heat butter in medium-high heat.