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Jerusalem Artichoke Stew
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This dish was popular among the Jews of Rhodes. It forms the basis for adding your own variation with new ingredients and spices. The Jerusalem Artichoke is not an artichoke but a tuber and is not from Jerusalem. Go figure.

Serves: 6

Prep Time:
Cook Time: Total Time:

Sephardic Parve Side Dish

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Ingredients

2 lbs. Jerusalem artichokes
2 large tomatoes
1/2 tsp. sugar
Juice from 1 lemon
3 tbs. olive oil
Salt and pepper to taste

Directions

  1. Peel the artichokes, keeping them in water with a small amount of lemon juice to maintain their color
  2. Peel, seed and chop the tomatoes.
  3. Heat the oil in a saute pan, add all the ingredients and simmer until the artichokes are soft and the water is absorbed or mostly evaporated.

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