Salad with Jerusalem Artichokes
Grate the peeled tubers, then add finely chopped onion, parsley, and pepper. Drizzle with oil and vinegar, and season with salt. Instead of oil, dress the salad with sour cream or mayonnaise.
Braised with Sauce
Peel and wash the Jerusalem artichokes, then cut them into cubes. Place them in a pot with cold water, bring to a boil, and drain. Next, pour in salted boiling water, add half a teaspoon of sugar, and simmer on low heat for 40–50 minutes. In a separate pan, sauté half a tablespoon of flour in butter, then add 2–3 tablespoons of broth or milk. Drain the cooked artichokes again, add the sauce to the artichokes, and braise them until tender. Serve alongside meat dishes.
Baked with Eggs
Peel and wash the Jerusalem artichokes, then slice them and place them in a saucepan. Add cream, butter, or margarine, and simmer until cooked through. Transfer the artichokes to a skillet and pour in beaten raw eggs mixed with sour cream or milk. Top with grated hard cheese, drizzle with melted butter, and bake in the oven.
Stuffed Jerusalem Artichokes
Clean and wash the Jerusalem artichokes, cut off the tops, and carefully scoop out the insides. Finely chop the scooped-out flesh and sauté it in oil. Add chopped sautéed veal and beef, finely chopped eggs, salt, pepper, sour cream, and a bit of grated breadcrumbs. Stuff the artichokes with this mixture, cover with the tops, tie them with string, and place them in a pot, covering the tubers with broth or sauce. Once cooked, remove the strings and serve with the sauce in which they were cooked.
Fried Jerusalem Artichokes
Peel the tubers, slice them thinly or into sticks, season with salt, and fry in oil, margarine, or butter. Top the fried Jerusalem artichokes with a tomato sauce made with onions and flour, then stew them.
