If you have ever had Jerusalem artichokes in your garden, I guarantee you that they are still there! They are prolific, spreading into a wider patch every year. Mine started with two small pieces that I bought at the produce market. I tucked them into a corner of my garden, and a few years later, they are the biggest producer in my plot!
Having lots of Jerusalem artichokes is a good problem to have, so I created this dish. It uses the silky texture of the cooked root to substitute for the cream cheese in a conventional artichoke dip recipe. So it lightens it up considerably. This party favourite and is loaded with garlic, lemon and dill.
The two artichokes in this recipe pair artichoke hearts with Jerusalem artichokes (also known as Sunchokes). Jerusalem artichokes are native to North America (Go figure!). They are in the sunflower family, but it is the root of the plant that we eat. The roots are gnarly and bulbous. They can be eaten raw, grated or finely sliced in salads. Cooked, they have a sweet flavour and silky texture, with a taste unlike any other root exactly, but comparable to waxy potatoes in texture and thickening power. They are seasonal in the late summer and store well through the winter. Jerusalem artichokes are known for their prebiotic inulin fiber. Prebiotics are the food source for the beneficial bacteria in the intestines, keeping healthy gut flora, thereby maintaining good digestive and immune health.
2 liters Jerusalem artichokes, scrubbed well
3 cloves garlic, grated
1 tall jar artichokes, drained
1/2 bunch parsley
¼ cup extra virgin olive oil
1 ½ Tbsp dried dill (or use 3 Tbsp fresh)
Lemon juice to taste
Unrefined salt to taste
Water for blending, start with ¼ cup and add more if needed
- Boil Jerusalem artichokes in plenty of salted water until tender (about 30 minutes)
- Once cool enough to handle, chop roughly and put into the food processor with artichokes, dill and garlic
- Drizzle in olive oil while blending
- Add water just enough to blend the mixture smooth
- Season with salt and lemon juice
- To serve, you cans stuff a sourdough bread bowl (as with spinach dip), use as a spread or dip for pitas