Jerusalem Artichoke and Spinach Salad


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.





10 min


15 min


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