Skip to main content
Main

Jerusalem Artichokes

Jerusalem artichokes boiled with salt, lemon juice, and water, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Jerusalem artichoke and lemon share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and cooks put them together in 72 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichokes

Ingredients

Directions

Prepare

  1. Peel the Jerusalem artichokes.

  2. Place them in cold water with coarse sea salt and a little lemon juice to maintain their color.

Cook and serve

  1. Bring a pot of salted water to a boil and add the artichokes.

  2. Cover and boil gently for 20 to 30 minutes until tender.

  3. Drain well and serve immediately to prevent discoloration.

  4. Optionally, pour French or white sauce over them before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Jerusalem artichokes
Provide the starchy, tender vegetable that becomes the dish itself when boiled.
Lemon juice
Acidity slows browning of the peeled flesh, helping it keep its pale color.

The step that matters

Drain well and serve immediately. Peeled Jerusalem artichokes oxidize and darken quickly once exposed to air, and residual water dilutes their flavor and texture. Draining thoroughly and serving promptly keeps them pale and well seasoned.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More jerusalem artichokes recipes

Boiled 14Fried 12Mashed 5Stewed 5with White Sauce 3 See all 30 →

You might also like

Lemon SauceLemon Sauce236 recipesArtichoke SoupArtichoke Soup55 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes