Jerusalem Artichoke and Spinach Salad

Ingredients

  • 1 lb Jerusalem artichokes (sun-chokes)
  • kosher salt and fresh cracked black pepper to taste
  • 2 lemons, juice and rinds
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • 1/2 lb young spinach leaves
This is a super healthy delicious salad. Jerusalem artichokes are super delicious and underused simply because many of us don’t how to prepare them. This recipe is a great introduction. 

  • Scrub the artichokes, then cut into 1/4 inches slices.
  • Place in a large sauce pan of boiling salted water.
  • Add the lemon rind and juice from 1 lemon.
  • Simmer until tender. About 15 minutes.
  • In a medium bowl, whisk together the olive oil, garlic and the remaining juice from the remaining lemon.
  • Season with salt and pepper.
  • Drain the artichokes,then toss in the dressing.
  • Cool then cover and refrigerate for 2 hours.
  • Remove the tough stems from the spinach,and tear into small pieces.
  • Spoon the artichokes into a pan with any remaining marinade.
  • Broil until browned on both sides.about 3 to 4 minutes.
  • Toss the artichokes and any pan juices with the spinach.
  • Adjust the seasoning and serve.

 

Print Recipe

No Comments

Leave a reply