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Ingredient of the week: Jerusalem artichoke

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18 NOVEMBER 2010

This knobbly fellow’s only relation to the more common artichoke is in name – the two are distinct and unrelated.

There are a fair few stories about why the Jerusalem artichoke is named just that – the main one being that their name comes from their relation to the sunflower and the mispronunciation of their Italian name, girasole.

Their flavour is...well rather indescribable with earthy notes, sweet ones, hints of parsnip and parsley. They compliment a whole host of dishes, from fish to chicken and beef and are equally capable of holding their own in a soup; they can be used in many instances to replace potato – mashed, chipped etc.

Try them with your Christmas dinner this year or if you are planning a Sunday roast try switching out your usual meat for game like pheasant or indeed venison and serving artichokes alongside.

They work well with one of our favourite game dishes – roasted venison fillet with artichoke puree and chocolate red wine sauce – it may sound strange but give it a whirl and see how delicious it is.

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