Servings: four to six.
The intriguing, slightly sweet, nutty flavor of sunchokes is reminiscent of potato and jícama, with a hint of artichoke. Here that affinity is played up by pairing roasted sunchokes with artichoke hearts. If you don’t have dry vermouth, use dry white wine instead.
In a 12-inch ovenproof skillet, heat the oil over medium-high heat until shimmering hot. Add the sunchokes and 1/4 tsp. salt; cook, flipping as needed, until well browned on both cut sides, 2 to 3 minutes per side. Add the artichoke hearts and 1/4 tsp. salt; cook, stirring occasionally, until lightly browned, 2 to 3 minutes.
Move the skillet to the oven and roast until the sunchokes are tender, about 20 minutes. Transfer the vegetables to a bowl and cover to keep warm.
Set the skillet over medium heat, add the shallot, and cook, stirring with a wooden spoon, until softened and lightly browned, 1 to 2 minutes. Add the vermouth and cook, stirring and scraping the bottom of the pan to loosen any brown bits, until the vermouth has almost evaporated.
Reduce the heat to low, add the lemon juice, and then the butter one piece at a time, swirling the pan to melt the butter before adding the next piece. Stir in the parsley and tarragon. Return the vegetables to the pan and toss to reheat and coat in the butter. Season to taste with salt and pepper before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Very tasty! It's hard to find interesting recipes for a hard-to find vegetable: the sun choke!I found the ingredients just right and not too oily. The vermouth and lemon juice added a nice tang to the nuttier chokes.
Very nice. Had never even heard of a sunchoke until I read about it in Fine Cooking. They are beautiful combined with the artichokes and the sauce at the end with the shallots, butter and lemon was beautiful. We did get away with telling picky kids it was a potato. =) However the recipe did seem like it had a little too much oil and / or butter. I would make this again, however I would consider trying to roast the sunchokes and then finish them on the stove top with the artichokes and I'd probably try to use half the butter in the sauce.
Love this dish, and use fresh baby artichokes in season. One warning: sunchokes can cause a bit of gas. As I reached for the sunchokes at the grocer, a boy standing next to me with his mom commented on their last experience with this veggie. She then went on to warn me. Too true, though I continue to make this because we all love it. But maybe not the best dish for company or a dinner party.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?