Planning A Meal? Try these:

More Like This:
Fried Eggplant Ave. Rating is 5
Fassoulia (Green Beans) Ave. Rating is 4.5
Toasted Couscous with Almonds and Raisins Ave. Rating is 4
Lentils and Rice (Megadarra) Ave. Rating is 4
Frittelle di Riso (Rice Fritters) Ave. Rating is 4

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5


See all of jrt 's recipes



Search Jewish Web


Jerusalem Artichoke Stew
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

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

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


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


  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.

Reader Comments

Be the first to comment on this recipe!



Add A Comment:
Character count (1000 max):   256 1000 characters max.


Rate this Recipe:

security code
Enter security code exactly as it appears










© 2008-10 Recipe Trader