My cold-weather comfort food is any root vegetable roasted, sautéed or mashed. Carrots, beets and sweet potatoes get the most attention. However, it was a recent purchase of Jerusalem artichokes from ...

Add Yahoo as a preferred source to see more of our stories on Google. If the artichoke skins are pretty clean after a good scrub, don't worry about peeling them, says Hix - Matt Austin Jerusalem ...

People love to cook for intimate gatherings, but they also have a fascination with mass-producing food. I, for one, am guilty of an obsession with the Food Network show Unwrapped and immediately join ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Jerusalem Artichoke Soup YIELD: 4 SERVINGS 2 1/2 tablespoons butter 1 onion, roughly chopped 1. Melt butter in a large, ...

Jerusalem artichokes have nothing to do with Jerusalem, nor are they a member of the artichoke family. They are actually the root of the sunflower plant. However they got their name does not matter, ...

Jerusalem artichokes (not to be confused with regular artichokes) are in season from October to March and are chock full of iron and Vitamin C. Whip up this tasty bowl from one of London's best ...

As Atlanta shivers through days of freezing temperatures and two weekends in a row of winter storm warnings, there’s no tastier way to warm up than with a steaming bowl of soup, chili or stew. Here, ...

Dear SOS: We recently visited the Hog’s Breath Inn at Carmel by the Sea, Calif. Our party particularly enjoyed what surely must be its signature soup, made from artichokes. It was so delicious that ...

In a medium soup pot melt butter over medium heat, then add green onions, garlic, celery and white onion, and cook while stirring for 3-4 minutes. Add Cajun seasoning and stir for another 2 minutes.

2 1/4 to 2 1/2 pounds Jerusalem >artichokes (sunchokes)> 3 tablespoons unsalted butter> 3 cups chopped leeks, white and >light green parts only> 6 cups chicken stock> Kosher salt> Freshly ground black ...

Artichoke hearts are simmered with potatoes and aromatics, pureed until smooth and then thickened with a liaison of eggs and cream that enhances the already silky texture. Each spoonful is like an ...