Artichokes Jerusalem

Basic Cooking Instructions
Peel thinly. May be sliced, diced or left whole. Boil for 15 minutes whole, 10 minutes if sliced. May also be stir-fried for about 5 minutes.
Freezing Instructions
Peel, cook with added lemon juice, then puree. Pack in foil containers. Use for soup.
Recipes
Creamy Artichoke Soup
400g Jerusalem artichokes ............................................1 tablespoon sunflower oil
1 onion, chopped ...............................................................2 sticks celery, chopped
1 medium potato, peeled and chopped ..........................2 tsp grated root ginger
1 litre stock (chicken or vegetable) ...............................1 bouquet garni
small pot single cream ....................................................parsley to garnish
Peel and chop the artichokes. Gently fry with the onion, celery, ginger and potato for 2-3 minutes. Add stock and bouquet garni and simmer for about 20 minutes, or until the artichokes are tender. Remove bouquet garni and puree. Reheat and serve with a swirl of cream and chopped parsley. Serves 4.

Baked Artichokes
150 ml double cream ....................................................150 ml crème fraiche
400g Jerusalem artichokes, peeled and sliced ..........2 cloves garlic, crushed
large handful fresh thyme leaves (no stalks)............. 4 tablespoons grated cheese, eg gruyere
juice of one lemon ...........................................................2 slices wholemeal bread as crumbs
50g bacon or pancetta, cooked until crisp (optional)
Mix together creams, garlic, lemon juice, half the thyme and half the cheese, and season to taste. Mix in the artichoke slices and bacon, and place in an ovenproof dish. Cover with foil and bake at 200C/Gas mark 6 for 25 minutes. Then cover with breadcrumbs and remaining cheese and bake for a further 15 minutes until golden.
Mashed Artichokes
400g Jerusalem artichokes, peeled and diced
400g potatoes, peeled and diced .................................50g butter
50g cheese, grated ........................................................4 tablespoons milk (approx)
Place artichokes and potatoes in pan of boiling water and cook for 15 minutes, or until tender. Mash with milk, butter and cheese. Add more milk, if required, to reach desired consistency. Season to taste.