Jerusalem Artichokes

Every week I venture to the same Farmer’s Market in downtown Chicago which is located in front of the federal building. It’s also the same farmers that are at the market in Daley Plaza. I find it interesting to see which vegetables are in season at different times of the year; when they taste their best. The Jerusalem Artichokes sign caught my eye as I was looking at all the familiar produce in the colorful plastic bins. I have heard of Jerusalem Artichokes before but wasn’t exactly sure what they looked liked or how they tasted. They are not something that you would find at the grocery store so the markets are a good way to expand your taste buds.

The Jerusalem Artichokes were $3/lb and I bought half of a pound and also some Arugula for $1. Both vegetables for dinner cost me $2.50 and I even had Arugula left over for salads or a sandwich addition for the week. And the great thing was it was all fresh and supported the local farmers and economy. The markets are just as close, if not closer, as grocery stores and supplied with local fresh produce. A great benefit of market shopping too is that it keeps money in the pockets of the people that need it the most, the farmers. These are people that you can see and interact with; asking them how to prepare seasonal vegetables, where they are located, and ideas for new dishes. Getting to know where your food comes from is something that seems to have been lost to my generation. I personally find it important and interesting to know who grows my food.

At first, I thought the Jerusalem Artichokes would look like the American artichokes that I am used to having at Christmas dinner or ordering at a restaurant.  But I was wrong, they look more like small potatoes or a root vegetable. I wasn’t ever sure how they should be prepared or cooked.  I asked the farmer at the market and he said that he likes to mash them. But I decided that roasting would be easier and allow me time to prepare other dishes I was cooking too.  

 

I cleaned the artichokes, just like you would potatoes: washed them, trimmed off the tops and bottoms and took out the dark spots, but left the skins on. I cut the large ones in half and left the small ones alone. I did this to make sure they were all them same size in order for them cook evenly. Next, I added a light drizzle of olive oil, salt and pepper to them. And then lastly, I roasted them in the oven at 350* for 40-50min.

For my main course I was making chicken cutlets and an Arugula salad as a side dish. For the chicken, I flattened it with a wine bottle since I didn’t have a tenderizer. This is a great tip that my mother taught me.  Just put the chicken between sheets of plastic wrap. This makes the clean up a lot easier. Then cover the chicken in seasoned flour (salt & pepper, thyme, oregano & rosemary). Cook it in olive oil for a few minutes on each side until done.  For the Arugula, all I needed to do was just wash, dry and put on a lite vinaigrette.

I then added my seasoned chicken, tender Jerusalem artichokes and arugula onto my plate and enjoyed every last bite.