Besides being a great addition to salads, Jerusalem artichokes prepared this way may be served as is, as an accompaniment to grilled fish or poultry, or as a go-along to a meatless rice or pasta dish.
- 1/2 pound Jerusalem artichokes
- 2 tablespoons Walnut and Dijon Vinaigrette
- Salt and pepper to taste
- 3 tablespoons chopped, toasted California walnuts
- Scrub the Jerusalem artichokes under running water, then peel them with a vegetable peeler. Their surface is quite uneven, so don’t worry about removing every bit of peel.
- In a medium-sized saucepan, boil the artichokes in water to cover until they are barely tender when pierced, 15 – 20 minutes, depending on their size.
- Drain thoroughly and cool to room temperature. Cut the artichokes into slices about 1/4-inch thick, then toss with the Vinaigrette and season with salt and pepper to taste. Add the walnuts and toss to combine.