Turkish Jerusalem Artichokes with Olive Oil Recipe*
Jerusalem artichoke is a root vegetable that looks similar to gingerroot, although the flavor is very different—nutty and a bit like artichoke. It has beige to light brownish-red skin and white to beige flesh. This winter dish is from the western part of Turkey.
1 ½ pounds Jerusalem artichokes
2 lemons, cut in half
¼ cup virgin olive oil
1 small Spanish onion, finely diced ( ½ cup)
1 carrot, sliced
¼ cup long-grain rice
2 teaspoons sugar
2 tablespoons lemon juice
3 tablespoons coarsely chopped fresh dill Salt
Peel the artichokes and cut each one into 2 to 4 pieces depending on their size. Rub the pieces with the cut lemon halves and place them in a bowl of cold water to prevent discoloration.
Heat the oil in a large saucepan over medium heat and cook the onion gently until it’s softened but not brown. Add the sliced carrot and cook for 1 minute. Drain the artichokes and add them to the pan along with the rice, sugar, lemon juice, and dill. Season with salt Stir the mixture well.
Pour in 2 cups water, cover the pan, and cook gently for about 30 minutes, or until the Jerusalem artichokes are tender. Add a little hot water if the mixture gets dry before the artichokes finish cooking. Transfer the mixture to a serving plate and let it cool. Serve at room temperature with a garnish of chopped parsley and lemon wedges.
*Ozan, Ö. (2001) The Sultans Kitchen: A Turkish Cookbook. Singapore: Periplus Editions (HK) Ltd.