Pan-fried Jerusalem artichokes are a simple, light and delicate side dish: probably the easiest and quickest way to cook Jerusalem artichokes and bring to the table an ingredient still not widely used but rich in benefits. This preparation, also known as sauteed Jerusalem artichokes, enhances the tuber’s flavor without overwhelming it, making it perfect to accompany meat, fish or egg-based main courses.
The Jerusalem artichoke, also called the German turnip or Jerusalem artichoke, is a nutritionally valuable tuber. Among the main properties of Jerusalem artichokes is the high content of inulin, a fiber that helps regulate the absorption of sugars and cholesterol, supports the balance of the intestinal flora and contributes to digestive wellness. It is also rich in minerals such as potassium, magnesium and phosphorus.
Its taste is reminiscent of artichoke, with a slightly sweet note similar to potato; unlike the latter, however, Jerusalem artichokes can also be eaten raw, for example in a salad, to better preserve their nutritional values. In this recipe I propose them cooked, because pan-fried Jerusalem artichokes remain the most versatile solution: besides being great on their own, sauteed Jerusalem artichokes can become the base for many other preparations: from Jerusalem artichoke risotto to Jerusalem artichoke velouté, up to omelettes and savory tarts. They can be served hot or at room temperature, always tasty and suitable for any season.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 191.13 (Kcal)
- Carbohydrates 26.53 (g) of which sugars 14.45 (g)
- Proteins 3.07 (g)
- Fat 9.37 (g) of which saturated 1.34 (g)of which unsaturated 0.01 (g)
- Fibers 2.50 (g)
- Sodium 125.21 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make pan-fried Jerusalem artichokes
- 1 1/3 lb Jerusalem artichokes
- 1 clove garlic
- 1 pinch salt
- to taste pepper
- 4 tbsp extra virgin olive oil
- 1 sprig thyme
- as needed vegetable broth
Tools
- 1 Peeler
- 1 Cutting board
- 1 Mandoline
- 1 Pan nonstick, large
How to cook Jerusalem artichokes in a pan step by step
To prepare pan-fried Jerusalem artichokes, start by peeling the Jerusalem artichokes and removing the darker spots. You can use a peeler to avoid waste. Then slice them into thin but not paper-thin slices (1). If you have a mandoline it will help you quickly obtain slices all of the same thickness, otherwise a sharp knife will do. In a nonstick pan, gently sauté the peeled garlic clove in the oil (2), then add the Jerusalem artichokes (3) and let them brown for a couple of minutes, turning them frequently.
Add salt, pepper and a pinch of thyme, then deglaze with a glass of vegetable broth or hot water (5). Continue cooking for about 15 minutes in an uncovered pan over medium heat, turning the Jerusalem artichokes from time to time so they cook evenly. When the water or broth has evaporated and the Jerusalem artichokes are tender, turn off the heat and remove the garlic clove (6).
You can serve pan-fried Jerusalem artichokes hot or at room temperature. They are also excellent inside an omelette.
Storage
Pan-fried Jerusalem artichokes keep in the refrigerator for 2-3 days when stored in an airtight container. To reheat, you can sauté them again in a pan for a few minutes with a drizzle of oil to bring back some crispness. Alternatively, you can heat them in the microwave, though they will tend to remain softer.
Tips for perfect pan-fried Jerusalem artichokes
To get golden and flavorful pan-fried Jerusalem artichokes, here are a few tips that make a difference for me:
• Slice them thinly and evenly: this way they will cook uniformly and be ready in about 15-20 minutes.
• Don’t overcrowd the pan: a wide pan is better so they brown instead of boiling.
• If you like, add a sprinkle of chopped fresh parsley at the end of cooking.
If you’re wondering how to cook Jerusalem artichokes simply, this is really the quickest and most versatile technique.
FAQ (Questions and Answers)
How do you clean Jerusalem artichokes?
I prefer to wash them well under running water and then peel them with a peeler, removing the hardest parts. If the skin is thin and the Jerusalem artichoke is fresh, you can also lightly scrape it without removing it completely.
Should Jerusalem artichokes be placed in water before cooking when pan-frying?
If you cut them in advance, I recommend placing them in cold water with a few drops of lemon juice to prevent oxidation (like with artichokes). Before cooking, drain and dry them well.
How long do Jerusalem artichokes take to cook in a pan?
Pan-fried Jerusalem artichokes cook in about 15-20 minutes, depending on the thickness of the slices. Cutting them thin will reduce cooking time and give you crispier sautéed Jerusalem artichokes.
What do Jerusalem artichokes taste like?
The flavor of Jerusalem artichokes is reminiscent of artichoke, with a slight sweetness similar to potato. In a pan they become softer and more delicate.
