I'm looking at a recipe for a Warm Jerusalem Artichoke Salad with Lemon and Fennel. It calls for scrubbing the artichokes with a vegetable brush, cutting them into bite-sized pieces, and boiling them until crisp-tender (they will be heated again later with the fennel and lemon dressing).
When I've made Jerusalem artichokes in the past (admittedly, the very long past), I've always recalled peeling them (as well as recalling that to be a pain), either before or after cooking. If before, then dropping them into acidulated water.
Did this recipe writer skip a step or do people enjoy eating Jerudsalem artichokes with their skins intact?
When I've made Jerusalem artichokes in the past (admittedly, the very long past), I've always recalled peeling them (as well as recalling that to be a pain), either before or after cooking. If before, then dropping them into acidulated water.
Did this recipe writer skip a step or do people enjoy eating Jerudsalem artichokes with their skins intact?
