…Or maybe that’s just me.
The thing is, I love lemons, but if they were all life gave me, I’d be a well-fed, yet unhappy person. Until today I’d had four beautiful items sitting in my kitchen waiting to be cooked and no time in which to cook (or ‘un-cook’) them. So when life gave me lemons and an abundance of time I took their juice and poured it on top of some jerusalem artichokes and garlic and roasted the whole thing. Then I poured more life-lemon juice on top of a raw sun-dried tomato pesto with sunflower seeds (beautiful kitchen item number 2 – recipe to come).
These jerusalem artichokes I had saved since the last Montreal Marché Fermier Farmers Market. I bought them from Aaron Langille (well, they weren’t his sunchokes, but he stepped in to help out the farmer that day since he didn’t have any help. Swell guy). I feel kind of mean giving you that link because his amazing dinner with Cookies Unite where he got to plan and execute the whole menu (multiple courses, whatever he wants) – an opportunity only offered to the top sous-chefs in the city (DNA, Le Club Chasse et Peche, XO, etc.) -has already passed. SO keep that link in your bookmarks and reserve your spot for the next one.
The point is I’d been waiting for the right time to roast artichokes. My go-to recipe for jerusalem artichokes is soup but I really didn’t feel like:
1) soup
2) peeling all those knobby things to get a smooth purée. Even with big pieces it feels as though by the time you’re done peeling there are no artichokes left. Even using a spoon (definitely the best way) doesn’t leave you much ‘choke. Maybe that’s why they’re called artichokes, since the same thing happens with their big green counterparts.
So, instead:
Roasted Jerusalem Artichokes
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