Fred’s mom is from Belgium, and like most Europeans who lived through the war, she can’t bear the smell of Jerusalem artichokes, which, along with rutabagas, were the readily available vegetables in those years. Supposedly, they are a miraculous food, with some claiming they cure diabetes, and pet-food makers thinking about putting them in cat food so used kitty litter would remain odorless. Says Fred: “I still couldn’t stomach them, until I tried a batch at Toqué! during a staff meal. They were killed in coarse pretzel salt and dunked in ketchup. Another case of the sum being light-years from the parts!”
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 400°F (200°C). Smear the chicken fat onto a nonstick rimmed baking sheet.
Step 2
Put your artichokes in a large, heavy-duty lock-top plastic bag and pour in the water. Add the coarse salt, seal the bag closed, and shake the bag well. Now open the bag and rinse the artichokes well. This is a great way to clean Jerusalem artichokes. You’re getting all the dirt and debris off better than your hands would.
Step 3
Halve the artichokes lengthwise and arrange them, cut side down, in a single layer on the prepared pan. Season them generously with the pretzel salt and pepper. Strew the thyme leaves evenly over the top.
Step 4
Place in the oven and cook for 45 minutes. Turn the artichokes over and cook for another 30 minutes, or until browned and slightly shriveled.
Step 5
Take the artichokes out, let cool, and serve with ketchup.
