A very simple but always much appreciated side dish, artichokes, leeks, and Jerusalem artichokes in a pan.
If you have half an hour and want a comforting side dish, try mixing artichokes, leeks, and Jerusalem artichokes. Moreover, they are three vegetables that can also be enjoyed raw, for example in a salad, finely sliced and seasoned with oil and lemon.
Today, however, I prepared artichoke cups, I had some leftover leeks and some Jerusalem artichokes (of course, they can be replaced with potatoes or sweet potatoes).
I have often spoken about the artichoke, I will only add that they are diuretic, purifying, and detoxifying for the liver. The leek also has diuretic and detoxifying properties, lastly, here is the Jerusalem artichoke.
Every time I add it to a recipe, I get told… oh it’s delicious but what a stomach ache, what bloating….
Here’s the Jerusalem artichoke, it contains inulin, a soluble plant fiber that reaches the intestine without being digested. The inulin is used by the intestinal flora bacteria and is fermented to derive nourishment. Thus, inulin promotes the growth of intestinal bacteria allies of health; hence, inulin helps the intestine function better.
See recipes with these vegetables:
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 5 artichokes
- 3 Jerusalem artichokes
- 1/2 leek
- 1/2 lemon (juice)
- 3 tablespoons extra virgin olive oil
- 1 cup vegetable broth
- to taste sea salt
- 1 teaspoon thyme (and marjoram)
Tools
- 1 Pan
Steps
If you are sensitive to inulin, you can replace Jerusalem artichokes with potatoes or sweet potatoes.
First, you need to clean the artichokes. Wash and prepare the cups, removing the inner hairs and soaking them in water and lemon.
Cut and peel the stems into chunks. Put everything in water and lemon for 10 minutes. Wash and thinly slice the leek, peel and cut the Jerusalem artichokes into pieces.
In a shallow pot, stew the leek with a drizzle of oil, place the artichoke cups with the stems and the Jerusalem artichokes.
Cook on low heat, adding a pinch of salt and a few tablespoons of vegetable broth when it gets too dry. Also, sprinkle with thyme and marjoram.
Check the cooking after 20 minutes, everything should be tender and browned. Serve immediately.
Tips from Thyme and Lentils
Do not throw away the green part of the leek, use it for soups. Do not discard the outer parts of the artichoke, you can make a cream like this: artichoke recycling cream. If Jerusalem artichokes are organic, there’s no need to peel them, just scrub them well.
