4.4/5 rating (11 votes)

Spiced Jerusalem Artichokes

Artichoke Masala

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY LOW-CALORIES WHEAT-FREE GLUTEN-FREE
  • Prep 5 mins
  • Cook 10 mins
Spiced Jerusalem Artichokes

Jeruselum artichokes folded into a dry Indian masala makes a wonderfully crunchy and healthy Indian side dish

Hari says

Jerusalem artichokes are part of the sunflower family and are sometimes called sunroot or earth apples, because they are the tubers of the plant and grow underground. They are completely different from globe artichokes, which come from the thistle family.

Jerusalem artichokes can be used in many different ways but in general they're used in the same way as potatoes. They have a crunchy texture similar to water chestnuts with a slightly nutty flavour and can also be used raw in salads.

With this recipe I like to keep the masala dry and pungent to infuse lots of spice into the dish while keeping it light on calories. It's important to use cumin and the asafoetida not only for flavour but also to balance the digestive properties of this vegetable. This is a wonderful alternative to a side of Bombay potatoes. Try something different!

  • Ingredients
  • Method
  • 500g Jerusalem artichokes
  • 2 tbsp vegetable oil
  • 1 heaped tsp cumin seeds
  • large pinch of asafoetida
  • 1 green chilli, chopped
  • ½ tsp salt
  • 1 lemon
  • 1 tsp garam masala
  • Handful of fresh coriander

Method

  1. Wash and scrub the artichokes, then peel and chop them into 4cm cubes.
  2. Heat oil in a wok or karahi, add cumin seeds and asafoetida powder.
  3. Once the seeds crackle, add the chillies and salt and add the chopped artichokes.
  4. Stir and coat them with the spices and leave them to cook on a gentle heat for about 5-10 minutes, stirring occasionally. Cook them to the texture you like — I like mine with a crunch. Remove from the heat.
  5. Squeeze in a little fresh lemon juice, sprinkle the garam masala and transfer to a bowl.
  6. Sprinkle with the fresh coriander to finish.

Nutritional information

Typical values* per Serving
Calories164
Fat (g)7
of which saturates (g)1
Carbohydrates (g)26
of which sugars (g)13
Fibre (g)3
Protein (g)3
Salt (mg)295
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (2)

  • Rob MacDonald

    Rob MacDonald

    06 May 2019 at 23:36 |
    I made this recipe the other night, and it was the best way to eat Jerusalem artichokes I have ever tried. I didn't have quite enough, as we had a bad drought here last year and the tubers from my garden were small, so I diced up a potato to fill it out. I put a tablespoon or 2 of water in it and covered it, so it steamed as well as fried. It was cooked perfectly, and I have never had such tasty 'chokes. The potato was good too. I am looking forward to trying more of your recipes, they all look quite simple and tasty.

    reply

    • Hari Ghotra

      Hari Ghotra

      07 May 2019 at 17:27 |
      Hi Rob I always think that people struggle with Jerusalem Artichokes but a little spice really works well with them. I am so pleased you tried the recipe and loved it! Thanks so much and if you have a picture please post it in the app https://hari.is/2P5rXbk Thanks Hari

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