Store in the refrigerator or a cool, dark place. Jerusalem Artichokes are in season from May-October. Jerusalem artichokes discolour once cut so to prevent put cut artichokes into acidulated water (water to which lemon juice, salt or vinegar has been added). Jerusalem artichokes can be sliced thinly and eaten raw, boiled and steamed and then sautÃ©ed, used in soups, or cooked and then pureed or deep fried and made into chips. Jerusalem artichokes are good with cream, lemons, potatoes, veal, chicken, prawns, chives, parsley and spinach.
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