Mr A&N is not a huge fan of artichokes - he'd like you to know that from the start. The regular sort of artichoke has too many leaves and takes too much effort, in his opinion. He's much happier eating some nice marinated artichoke hearts, all the effort taken out and replaced with sharp vinegar and slick olive oil. Jerusalem artichokes are only artichoke by name, instead being a tuber vegetable akin to a potato. They still taste enough like an artichoke to put off Mr A&N, each bite presumably bringing back shuddering memories of having to work for his food when I last made him eat a proper artichoke.
I'm used to being the vegetable refusnik, so it always takes me by surprise when I'm willing to eat something that Mr A&N isn't. My memories of vegetables from childhood are of my mother opening a can of peas/carrots/anything, microwaving them on high for tens of minutes in all their watery canned liquid until they came out grey, limpid, and somehow tepid (despite them having been endured the Chernobal School of Cookery). Unsurprisingly, I disliked vegetables for years until I began cooking for myself and realized that I was missing out on a major food group that could also be made tasty. Mr A&N can be a good vegetable eater - his mother is almost self-sustaining with her vegetable plot and often brings us gifts of food - but he'll still dig his heels in on ocassion.
Abel and Cole, from whom we get our weekly vegetable delivery, also have recipes online and on seeing their suggestion of cooking jerusalem artichokes with white wine, rosemary, and cream, I knew Mr A&N would grudginly try it. He's not alone in feeling that those flavors can bring splendor to most foods, so giving that treatment to the artichokes meant he was almost looking forward to trying them. The result?
"The flavors are great which is no surprise. It's just a shame you can still taste the artichokes underneath."
Baby A&N starts weaning soon. I'm crossing my fingers he'll take after me rather than his father, otherwise feeding both men in my life may be a bit of an uphill journey.
Jerusalem Artichokes in White Wine, Rosemary and Cream, from Abel and Cole
- 2 Tbs olive oil
- 450 g / 1 lb jerusalem artichokes, scrubbed well, thinly sliced into rounds
- 2 garlic cloves, minced
- 1 Tbs chopped fresh rosemary
- 120 ml / 1/2 C + 1 Tbs white wine
- 60 ml / 4 Tbs double cream
- salt and pepper to taste
- Heat the oil in a large frying pan over a medium heat. Add the jerusalem artichokes and garlic and fry for 2 minutes.
- Add the rosemary and wine, and cook over a high heat until the wine is reduced by half.
- Cover and simmer until the artichoke is just tender, between 1 and 5 minutes.
- Remove the cover, add the cream, and reduce the sauce for a couple of minutes until thickened.
- Salt and pepper to taste.