Jerusalem Artichokes

Jerusalem Artichokes

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 California walnuts, chopped, toasted


  1. 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.
  2. In a medium-sized saucepan, boil the artichokes in water to cover until they are barely tender when pierced, 15 to 20 minutes, depending on their size.
  3. 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.


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