This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Ingredients:
2½ pounds Jerusalem artichokes
½ lemon
2 teaspoons butter
1 tablespoon fresh thyme
Sea salt and fresh ground pepper
Method:
1. Fill a medium pot with water. Squeeze in the juice from the lemon; drop the lemon half into the water. Using a small knife, peel artichokes, one knobby tuber at a time; cut each into 1-inch chunks and drop chunks into the pot. (It’s important to place the freshly cut chunks in the lemon-spiked water as you go to prevent discoloration.)
2. Pour in more water, if necessary, to cover artichokes by 1 inch. Season generously with salt. Bring to a boil, covered; reduce heat to medium. Simmer, uncovered, until just tender, 2–4 minutes. Drain and discard lemon.
3. Heat butter in a large skillet over medium-high heat until butter just begins to turn golden brown and foam subsides. Add artichokes and spread them out evenly. Cook, without stirring, until golden brown on one side. Then occasionally stir gently until some sides are deep golden brown while some are paler, about 6–8 minutes total. Stir in thyme and season with salt and pepper to taste.
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It’s officially spring—and though our days continue to be drippy, the gardens are beginning to show new life as the first of the spring onions, rhubarb and new greens are now gracing us with their presence. Thus, spring fare takes center stage in this week’s box, too, with roasted garlic fougasse bread, cherry-almond fruit crisp topping and our housemade strawberry preserves all helping to accent a bevy of produce that includes snow peas, baby bok choy and fennel. Crack open a bottle of Pinot Noir, pop a fresh rhubarb crisp in the oven and enjoy the first taste of the season!
Here are a few recipes ideas for the week:
Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.
Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.
Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Golden Beet Salad with Chevre & Shaved Fennel
Tossed with a Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.
Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.
