Yes, for me they were "fartichokes", until I learned how to make "Jerusalem Artichokes Crisps". Not even their gluten free status could get me to partake. First off let's clarify. Jerusalem Artichokes are not from Jerusalem, neither are they artichokes - in fact, they are sunflower tubers.
INGREDIENTS: 225g Jerusalem Artichoke Tubers scrubbed, 2tsp olive oil, half a teaspoon crushed garlic, one eighth teaspoon of allspice, half a teaspoon of cardamom powder, one teaspoon of good salt, half a teaspoon of cumin seeds, and freshly ground black pepper and nutmeg to taste to finish the picture.
HOW:
1. Preheat your oven to 180C (or 160C if you have a convection oven).
2. Slice your tubers finely with a very sharp knife.
3. Lay out on paper towels or a tea towel for about 15 minutes, pressing down from time to time to drain all the excess liquid (this is an important step, don't cut these particular corners or you'll end up with mushy crisps).
4. In a largish bowl mix together all the spices and seasonings.
5. Add the artichokes and toss to coat.
6. Drizzle in the olive oil slowly and mix until the slices are well covered with oil and seasoning.
7. Place your slices on a baking sheet or tray only one layer deep.
8. Bake for 30 to 35 minutes or until crispy and brown.
SET ASIDE TO COOL, and then munch away...
If you don't have an oven, from "7" above can be done on a grill cycle in the microwave. You will have to watch carefully to make sure they don't overcook. Mine only took 7 minutes on each side (I had to turn them). Still successful, although the oven gave better, more professional looking results.
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