*You’ll just have to trust me that Jerusalem artichokes taste much better than they look.
Ingredients
2 medium onions, chopped
2 tablespoons olive oil
1 clove garlic, minced
1 and 1/2 pounds Jerusalem Artichokes, scrubbed and quartered
4 cups chicken broth
juice of 1/2 lemon
salt, pepper to taste
Directions
1) Slowly saute onion in olive oil for 20 minutes.
2) Add garlic and artichokes and saute on high for 5 more minutes.
3) Add chicken broth, salt and pepper.
4) Bring to a boil and let simmer for 30 minutes.
5) Remove from heat. Add lemon juice.
6) Puree.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.
Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.”
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