So what does an artichoke and Jerusalem have in common? Frankly, not much except they are both included in the name of this dish. In fact, the name of this dish is downright misleading. First, no artichokes were injured in the making of this dish. Second, none of the ingredients are from Jerusalem.
Rather, the Jerusalem artichoke is actually a type of sunflower – or, more correctly, the tuberous roots of a type of sunflower. They are also called sunchokes. They do not look anything like the traditional green artichokes variety but appear more like overgrown ginger roots with potato-like knots on them.
This soup is wonderful. The saffron gives it nice flecks of gold and works a dual purpose, as a seasoning and a coloring agent. It gives off a hay-like fragrance with notes of honey and seems to contribute to the luminous beige coloring of the dish. The fresh flavor of the green parsley and the zest of lemon blend in nicely. This soup finishes with a mild, sweet and nutty flavor.
So grab your spoon and enjoy this surprisingly tasty and healthy meal.
||medium onions, ½-inch dice
||tablespoons extra-virgin olive oil
||clove garlic, minced
||pounds Jerusalem artichokes, peeled and quartered
||cups chicken broth
||to 12 blanched almonds
||tablespoons chopped fresh Italian parsley, with stems
Using a heavy casserole with a cover, saute the onions in the olive oil over low heat, covered, about 15 minutes. (Check frequently—you don’t want the onions to brown and burn). Uncover, add garlic and the artichokes, and increase heat to medium. Continue to saute for a few more minutes. Add the chicken broth, salt and pepper. Bring to a boil and simmer, covered, for 30 minutes. Grind the almonds in a spice grinder and mix with the water. Whisk the mixture into the soup along with with saffron strands and the lemon juice. Puree the soup in a blender.
Reheat, add chopped parsley on top and drizzle with olive oil, and cracked pepper.
Soup and Vegetarian Recipes
Other Ingredients Used