We grow 104 different types of crops for the boxes. Almost without exception, every crop from the lettuce to the sweetcorn, suffered last year at the hands of the awful summer. But while crops struggled all over the farm, one knobbly little subterranean root was relishing the miserable conditions.
We’ve ended up with nearly double what we had originally planned for the boxes.
We came up with a plan to share in this unexpected success and get a few more people loving this potato-like, flatulence-inducing, hardy little root. In every box this week we are including a free net of artichokes along with lots of cooking ideas. This is the biggest Jerusalem artichoke giveaway in history (we think).
So what can you do with them? Here are a few of our ideas and you can get the full recipes on our website: winter salad of jerusalem artichokes; jerusalem artichokes with leeks, bacon and sizzled sage; jerusalem artichoke & hazelnut soup.
Share your recipes here and encourage the nation to embrace the great jerusalem artichoke!
77 responses so far ↓
riverford // March 10, 2008 at 3:29 pm
From one of our customers, Catherine:
Thank you for free jerusalem artichokes!
Only with a Riverford Organic Veg Box would you ever get anything free!!
riverford // March 10, 2008 at 3:30 pm
Suggestions from one of our customers, Hannah:
they are wonderful grated in cheese sauce in lasagne, or as roshte, spanish omlette
Jacqueline Beattie // March 11, 2008 at 11:15 am
They make a surprisingly exotic soup that is a breeze to make.
Gently saute them finely sliced with onions in butter
Add stock and milk, cook till tender then blend
Delicious!
(sprinkle with sliced lightly fried mushrooms if you want to be extra posh!)
Mary // March 13, 2008 at 5:21 pm
Thanks for the ‘freebie’
~ Didn’t know much about Jerusalem Artichokes until today - learning fast!
~ Think I’ll try Jacqueline’s soup tomorrow.
Chris Todhunter // March 14, 2008 at 5:21 pm
Very please about the extra artichokes. Made artichoke, squash and carrot soup with the last lot we had - delicious!
Natalie // March 14, 2008 at 5:27 pm
Hmmmm I feel rather left out as we didn’t have a box this week! That will teach me
May have to buy some just to try Jaqueline’s soup!
Jillian // March 14, 2008 at 5:30 pm
As well as a delicious creamy soup, Jerusalem artichokes make a tasty casserole:
Ingredients: (serves 4)
1oz butter
1 thinly sliced onion
1 crushed garlic clove
2 tblsp flour
8 floz stock
14 oz can chopped tomatoes
2 lb (or thereabouts) JA’s peeled and sliced
3 potatoes, medium, peeled and coarsely chopped
1 large red/yellow/orange pepper, de-seeded and chopped
freshly ground black pepper
salt
1/4 tsp cayenne pepper
1/2 tsp dried tarragon
Melt butter in oven-proof casserole on hob.
Add onion & garlic and cook for 5 minutes until onion is soft but not brown.
Remove from heat. Add flour & stir with a wooden spoon to make a smooth paste. Gradually stir in stock, avoid lumps. Stir in tomatoes & juice, JA’s potatoes, chopped pepper, salt, pepper and tarragon.
Return to heat and bring to the boil, stirring constantly.
Cover and bake in centre of pre-heated oven (350F/180C/Gas 4) for approx an hour or until veggies are tender and sauce is thick.
Nice with crusty bread, other veggie dish or whatever.
Rachel Gledhill // March 14, 2008 at 5:32 pm
Oh how i love this lovely crunchy tuber in my salads, however i think if i keep eating them i will be divorced, either that or banished to the spare room!!!!
Gwenneth // March 14, 2008 at 5:41 pm
Lovely thought which was really appreciated. Mine will be given away, however. I’ve never experienced such pain in my life and they will never pass my lips again! Jerusalem fartichokes/windychokes/have-you-on-the-ceiling-chokes - call them what you will, they’re evil!
Gwenneth // March 14, 2008 at 5:41 pm
Moderation?
trixie // March 14, 2008 at 5:41 pm
they are fab. if you chunk them into disc’s and ’stove them… put in heavy pan with buter, garlic, salt pepper and lid on for 15mins or so. Go all gooey and chewy.
Marcia Hardy // March 14, 2008 at 6:00 pm
We really appreciated our old friends the artichokes - a common garden vege. in our home country, New Zealand.
I roasted them unskinned, along with last week’s pumpkin, potatoes, parsnips and onions, rolled in olive oil, salt and italian herbs. YUM!!!
Lettie // March 14, 2008 at 6:20 pm
Thank you the J. arties were wonderful, I love to eat them raw with lemon juice,olive oil and black pepper.
ros moore // March 14, 2008 at 6:24 pm
Jerusalam artichokes, yum yum, I was delighted to find these “freebies” in my box !, they are delicious stir fried, of roasted with other root veggies, just microwave them for 3 minutes, then toss in olive oil and seasonings, either stir fry or roast. They have a nutty flavour all their own not to everyones taste for sure, but me I love em !
Heidi // March 14, 2008 at 6:37 pm
I was really looking forward to my freebie Jerusalem Artichokes, but was dismayed to learn that it was only for last week - I have a fortnightly delivery. Sob! They’re one of my favourite veggies. Go on…… add some to this weeks boxes. PLEASE!
Yvonne Mackey // March 14, 2008 at 6:38 pm
I’ve got to say when I saw I was going to get them free and saw how twisted and muddy they were I thought “oh no, too much work!” However, I roasted half with some parsnips - they were really delicious (no need to par-boil). the other ones have just been eaten tonight in a lamb stew, they tasted fabulous! Thank you!
Anne Mills // March 14, 2008 at 6:38 pm
My mother always used to make artichoke soup, just like Jacqueline’s and in fact I had just planted 6 globes in the veg patch, having had them before. I seem to remember they pop up year after year even though you think you have dug up all the tubers! The soup is delicious and I am going to try the Riverford veg hot pot recipe too. I think you can also make an artichoke and potato cheese bake.
Heidi // March 14, 2008 at 6:39 pm
P.S. I’ll swap them for the swede, we can’t stand that!!
Caroline // March 14, 2008 at 6:55 pm
We’re fans, so your pressie was much appreciated.
Jerusalem artichokes make a lovely pie filling. Peel artichokes and cut into chunks, boil until cooked but still retain a bit of bite. Place in a lightly greased pie dish, cover with sliced boiled eggs then pour over some parsley sauce. Top with a shortcrust pastry crust and cook in the oven until the pastry is golden.
Also good with puy lentils in a red wine gravy!
Charlotte // March 14, 2008 at 7:57 pm
Jerusalem artichokes make fantastic CHIPS!
Rosemary Lawrence // March 14, 2008 at 8:08 pm
They were delicious. We just boiled them.
Mr V. Windy // March 14, 2008 at 9:04 pm
I just love those F-artichokes!
Katrina Geraghty // March 14, 2008 at 9:07 pm
Hi thanks for the recipies and artichokes. Im sorry but i usually give mine away as I think they upset your stomache and i dont know what to do with them but now i have seen your recipies i will have a go. Thanks very much.
Abby // March 14, 2008 at 9:08 pm
Thanks for the freebie,
we had never tried these before and we made the recipe that arrived with them using bacon and leeks.
They were lovely, an interesting new taste!
Thanks.
ginny // March 14, 2008 at 9:08 pm
Tried them years ago, and realized how useful they would be to help hot air baloons to keep going. Seriously, these look attractive and not as small as usual and I will try a soup before I make any further comment. You know who your friends are, as people I know who get their veg from Riverford have being ringing up and kindly trying to offload their freebies!
Bobbi White // March 14, 2008 at 10:54 pm
Not that I don’t appreciate a freebie - but not everyone loves Jerusalem artichokes! However, waste not, want not - I put a couple in with my mashed potatoes for a slightly different flavour.
Inge // March 14, 2008 at 11:58 pm
Thanks for the jerusalem artichokes. I was never to keen on them, because found the peeling not only a waste of time but also a waste of lovely nutritients dormant directly under the skin! Scrubbed them well this time. blended them in the food processor (for disguising purposes) and had them in the tomatobased pasta sauce. delicious! everybody loved it!
Anna // March 15, 2008 at 12:25 am
Thanks very much. I like these being easier to peel, definitely! Sauteed with ham and mushrooms (so keep the mushrooms coming!) or “au gratin” - I would say with sage, but ours has died (poor sage!) I’m not being very inventive, sorry, but the children haven’t spat them out yet. Thanks again.
Peter Gilmore // March 15, 2008 at 6:29 am
Excellent vegetable, good with most dishes. Thanks for adding to box last week. One complaint, I know where all the strong winds came from now.
Keep up the good work.
Tina Lee-Ure // March 15, 2008 at 7:41 am
JERUSALEM ARTICHOKES BAKED WITH PARMESAN CHEESE AND CREAM. YUM!
Boil the artichokes for a while until softer, slice and then saute in olive oil. Meanwhile grate a lump of parmesan (be generous) and mix with cooking cream. Add the sauted artichokes and put in dish to bake for 20 minutes.
DELICIOUS and a regular request on the menu.
Tina Lee-Ure from Welwyn Garden City
Vicky // March 15, 2008 at 8:10 am
Disappointed that the my winter box didn’t include any free Jerusalem artichokes.
- was looking forward to trying the recipe suggestions.
- we love those knobbly fellas!
Rani // March 15, 2008 at 9:23 am
They are great in a Chinese stir- fry, sliced fairly thinly. Similar to water chestnuts in consistency.
You can also boil them in their jackets - makes them easy to peel.
I also put them in salads, raw, thinly sliced (but toss them in a bit of lemon jiuce first to keep the colour fresh).
Rosemary Dando // March 15, 2008 at 9:40 am
Thank you. Soup, mash and I’m going to plant the 3 smallest in my garden!
Sarah // March 15, 2008 at 9:49 am
I had a Jerusalem Artichoke finely sliced and cooked in olive oil with garlic, sundried tomatoes and curly kale, served with fusilli and it was delicious!
Helen // March 15, 2008 at 9:50 am
Thank you for the artichokes. We made Jane’s artichoke and hazelnut soup and the entire family loved it.
Hilary // March 15, 2008 at 9:52 am
Thanks very much for the jerusalem artichokes - had never eaten them “before Riverford” but we are slowly learning to like them (although we are careful when we eat them because of later consequences !!!). I’m going to try Jacqueline’s soup tomorrow.
Janet mercer // March 15, 2008 at 10:01 am
I love these, Gordon Ramsay has a lovely recipe. Don’t peel just scrub well. Steam or boil until tender, then cut into cubes. Fry until golden in olive oil or butter and mix with saute mushrooms, onions and a dash of cream and chopped parsley.
Loretta // March 15, 2008 at 10:24 am
We found they make a wonderful substitution for Gobo (burdock root) in this quick and simple vegetarian soup:
Fry a sliced onion in rapeseed oil with a little sesame oil. After 7-10 minutes add peeled and thinly sliced jerusalem artichokes and a grated carrot. Once these have begun to colour add hot water (at least a litre) and a chopped leek, and half a sliced cabbage. No salt! Let it simmer for 20 minutes. Turn off heat and add several spoons of miso paste - try before adding the next spoon for taste (I recommend combining two kinds of miso - light and dark). If you can get good quality traditionally made miso the soup will be all the better for it.
Can be reheated next day. Lovely with a big spoon of brown rice added to it.
All kinds of vegetables can be substituted. Potatoes instead of (or better still as well as) jerusalem artichokes are good… but not parsnips.
paddy // March 15, 2008 at 10:37 am
My problem is that we have a bed ful of jerusalem artichokes also - so the last thing I wanted was more of them!!!!
Eleanor // March 15, 2008 at 11:05 am
We tried the salad recipe with Jerusalem artichokes and parmesan - delicious! Thank you for the gift. Will try the Spanish omlette suggested above next…
Carolyn Robb // March 15, 2008 at 12:59 pm
Thanks for the warning about flatulence, from which we can both suffer. It persuaded us not to try them again - we have tried and failed to like them in the past. They’re best sliced and added to the compost.
Kickarps // March 15, 2008 at 1:51 pm
Been choosing my box each week by avoiding the (few) things we don’t use - Jerusalem artichokes being the main one. Oh dear! Will try shredding them for the wormery… Do worms get wind?
Thanks for the freebie anyway.
Caroline Pitcher // March 15, 2008 at 2:17 pm
Thanks for those! I know Delia isn’t top of your Christmas card list at the moment but she has a great recipe for carrot and artichoke soup. That’s what I like to use them for. Really good for introducing toddlers to a different flavour too (if you can bear to share it with them!)
Helen Knight // March 15, 2008 at 3:39 pm
I’d really like to love them…..but having tried them in a variety of ways, we just can’t get them to taste good……. And with the grumbling tummy pains afterwards, I’m afraid We’ve given up on them for now. (sorry) But we do appreciate the sentiment & your enthusiasm!!!
lesley thomas // March 15, 2008 at 3:45 pm
mmm…jerusalem artichokes,I am not sure whether i like them or not, weird flavour,thanks for the recipes, and thanks for giving me a freebie, it is a lovely gesture. Hopefully they will grow on me.
Fiona // March 15, 2008 at 3:47 pm
I always appreciate a freebie…but in this case I’m ashamed to admit I hate them! Many years of trying, but I can’t enjoy the slightly perfumed flavour they have which pervades whatever you do with them (similar to globe artichokes which I avoid at all costs). They will be eaten though - proud to say that as a family we never throw food away. The other half will enjoy soup for lunch this week!
Clare // March 15, 2008 at 4:45 pm
Yum! They really do make good chips!
Angela Gordon // March 15, 2008 at 4:57 pm
Thank you for the lovely Jerusalem articholes.
I have always loved their nutty flavour and made the same basic soup as Jaqueline’s for my kiddies when they were little. Now all adults
I add a little ginger to spice it up just a wee bit.
Eleanor Cook // March 15, 2008 at 5:54 pm
Thank you for the freebie, but I truly hate Jerusalem Artichokes. They are probably the only food I have ever encountered that I don’t like!
Liz Turner // March 15, 2008 at 8:31 pm
Thanks for the freebie. Made ours into leek and ‘potato’ soup - delicious. Everything you get from Riverford lives up to its claims so we were gratified to when the flatulence arrived as promised!
Adelle Aderhold // March 15, 2008 at 8:56 pm
Thank you for the free artichokes - 3 out of 5 of us love them (the other two are fussy!)The trouble is that means I tend to eat up the kids’ leftovers & I can tell you our room was not a pleasant place to be breathing in that evening!!!
Jean Hart // March 16, 2008 at 8:01 am
Thanks so much for the freebie. I have been a fan of Jerusalem artichokes for years. There are some good recipes in Jane Grigson’s “Vegetable Book”. I have made loads of Palestine Soup to put in the freezer (this contains onions, artichokes and potatoes). Delicious!
Rosie // March 16, 2008 at 9:37 am
Many many years ago aprox. (
we encountered our first Jerusalem artichokes from Riverford. We loved the creamy soup we made for lunch. Later at a social meal out with others, I discovered their highly embarrasing side effects!
I have since used Turmeric or Asafoetida (tiny pinch!) when making soup to help counter thier effects, (add carrots and celery too) for extra health benifits. We also make sure we only eat them when having a quiet night in! We always get a good giggle now when we see them in our box!
Thank you Riverford we always appreciate our box, and think of all the hard work every one has gone to growing and getting it to us.
Dot // March 16, 2008 at 11:33 am
Thanks for the artichokes, my husband remembers eating these raw with salt during the war. His father grew them in the garden, we have used ours in salad, curry and omelette. Thanks to you also for the excellent food and service always.
Joanna // March 16, 2008 at 2:30 pm
we were interested to try jerusalem artichoke simaler to parsnip I dont think I would choose to buy it again but if it was in a box i would put it in my vegetabe soup
Karl // March 16, 2008 at 5:16 pm
For the faint hearted.
Do NOT put them into a curry along with chick peas and brussels sprouts.
Halved shallots and cubed Artichokes lightly browned in oil fresh ginger, chillie and then add garlic ground corriander and cumin. After 2 minutes add chopped tomatoes chich peas and halved sprouts. Cover and cook until sprouts are to your liking. Good side dish with lamb or Chicken main
Alex // March 16, 2008 at 5:31 pm
Thanks for the artichokes, to get a favourite of mine free was brilliant
Lisa Pye // March 16, 2008 at 5:43 pm
Until the other week I groaned at yet more of these until I discovered a soup recipe (sounds much like the one above) which is just fantastic - so easy to make and delicious. My children love it too even though they won’t eat them any other way. So bring on the freebies, I am delighted!
Rosemary Ulas // March 16, 2008 at 6:26 pm
JERUSALEM ARTICHOKES - I didn’t appreciate my freebie at all. We all loathe them so I try not to order any box that’s got Jerusalem Artichokes in it. The gift went straight into the compost - I suppose it had some use but I’d have rather not had any Jerusalem Artichokes!
Jill // March 16, 2008 at 7:02 pm
I hadn’t been all that keen on them when I’d had them before (had tried mixing them with mashed potatoes as someone else said) but have just made the soup on the recipe cards (with hazelnuts) and was really pleased with it. I added some celery as had some going spare and it seemed to work. Thank you!
louise // March 16, 2008 at 7:46 pm
Thanks for the freebie… I just chopped them up, added lots of other root veggies and roasted them with a dash of olive oil and fresh rosemary…delicious! the kids couldn’t get enough….
sarah // March 16, 2008 at 8:23 pm
Yummy, though they make their presence felt very soon after consumption… great not to have to peel this variety as it is a tricky job. Use a long-bristled washing up brush to scrub. Delicious roasted with other veg.
Sarah Myhill // March 16, 2008 at 10:46 pm
‘Fraid we’re not keen on the ‘J’ Artichokes sense of humour, made us all feel quite ill infact, maybe we should give them another try though since you are all so keen!!
Jane Tsabet // March 17, 2008 at 8:48 am
I have always eaten these boiled (but not so much that they are mushy) then cooled and sliced with vinaigrette but have now discovered they are very nice roasted with their skins on.
Caroline Creasey // March 17, 2008 at 9:41 am
Oh dear, they will join the other three bags I have languishing in the bottom of my fridge.
Ghastly things.
Victoria Hodgson // March 17, 2008 at 10:52 am
I have boiled them in the past and not enjoyed them much, so last night we roasted them - YUMMY! Thanks for the freebie and the recipe ideas.
Jen Cash // March 17, 2008 at 12:17 pm
I love jerusalem artichokes - they are without a doubt the best vegetable ever “invented” I wish we were able to have them all year round!
Patrick Andrews // March 17, 2008 at 3:32 pm
Thanks for the artichokes - I always like them. Better than swedes, in my view although swedes are okay once in a while.
Janet Baker // March 17, 2008 at 4:13 pm
Not sure if I have eaten fresh Jerusalem artichokes. I cut them in half and baked them with the leeks, carrots and potatoes from my mini-box. Quite a discussion point at the meal table! Everyone enfoyed the nutty/smoky flavour. Thanks for the freebie!
Marjorie Rolfe // March 17, 2008 at 5:25 pm
I grow Jerusalem artichokes, and do really have more than enough. I usually stir fry them, or liven up soup with a few. The recipe with leeks was very good, and I will try the soup to-morrow.
Margaret Geddes // March 17, 2008 at 7:26 pm
Thank you so much for the free Jerusalem artichokes - have never tried before & probably would never have bought them! Just made the artichoke and hazelnut soup from your recipe sheet - so easy and so delicious!! We are now converts!!
Thanks again.
Eleanor // March 17, 2008 at 8:01 pm
I think it was a lovely way to do it - as Bobbi says not everyone loves them, so dealing out the glut as part of the normal boxes - in every box, three weeks on the trot or whatever - might not have gone down too well - even if a fan like me would say bring ‘em on!
Carolyn // March 18, 2008 at 11:29 am
As if you usual boxes aren’t good enough-you sent a freebie too!
Very much appreciated are the j artichokes-love them despite their antisocial qualities.
Since starting using your delivery service I’ve been astounded constantly by your reliability, standard of produce and those fabulous newsletters.
It’s even got my kids trying [and sometimes even enjoying] new veg.
So thanks again for a truly inspirational service-makes Wednesdays[delivery day] a bit more fun!
warmest wishes
Sarah G // March 19, 2008 at 2:11 pm
The people who are putting the jerusalem artichokes into their compost should think twice unless they have a really hot heap because the smallest sliver of artichoke will grow into a fine healthy plant without any encouragement. I planted them one year and thought I had dug them all up but back they came year after year!
Sara Jane // March 19, 2008 at 8:01 pm
Sorry guys, the jerusalem artichokes go straight into the compost bin! Have tried several different recipes, but they just don’t agree with my family.
P.S. We really miss the fennel and celeriac!
Jules // April 16, 2008 at 6:21 am
Didn’t have a main box that week so no freebies.
Afraid to try them! -would you consider them more windy than parsnips?
tabatha // April 17, 2008 at 3:10 pm
I don’t get the windy reputation, we didn’t have any windy from them. Sauted with leeks and garlic added stock and pureed into a gorgeous soup. Now when we have brocolli thats a whole different story!
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