• Cooking

    Crispy Jerusalem Artichokes with Parmesan

    Weird and unusual foods always end up in my market bag. Jerusalem artichokes, also known as sunchokes found their way from a farm in Central Wisconsin to my fridge this weekend and to the dinner plate tonight. Left from last year’s harvest, the woman at the farmers’ market promised they were simple to prepare and are a stand-up substitute for potatoes. She also promised it wasn’t ginger root or horseradish, although it does have a striking resemblance, doesn’t it? Dinner ended over an hour ago, and I still don’t have a great way to characterize them. I chose to simply crisp them in a pan with garlic and top with…