Where to get the best produce

9:07am Monday 25th February 2008

What plant is related to the sunflower, is at its best right about now and is known to the Italians as girasole articocco?

The answer - Jerusalem artichokes, which are neither from Jerusalem, nor related to artichokes.

These small, knobbly tubers have a lovely distinct flavour and are delicious baked, braised or creamed with potatoes.

Worcestershire Farmers' Markets producer Henry Wormington has, like many other growers, had a bumper year.

He said: "This year's surplus was due, I think, to the wet summer."

You'll find plenty of Jerusalem artichokes on stalls at your farmers' markets this weekend, but once home, what do you do with them?

They can be cooked in many of the ways which you would cook potatoes or parsnips. They are excellent roasted, sautéed or dipped in batter and fried - but par-boil them first for 10-15 minutes until they are nearly tender. For creamed artichokes, mix them with potatoes in equal amounts - this makes a very tasty side dish.

Jerusalem artichokes do, however, have an unfortunate reputation for being somewhat gassy' - this is due to the fact that, unlike most other edible tubers, they do not contain starch, but a carbohydrate called inulin. The trick is just not to go too mad with them.

Creamed artichokes Ingredients Half a pound (225g) Jerusalem artichokes Half a pound (225g) potatoes 2 tablespoons finely chopped parsley 3 tablespoons butter Salt to taste Freshly ground black pepper White sauce Directions Scrub the artichokes with a brush, peel as best you can, and drop into cold water with a teaspoon of lemon juice. Peel the potatoes and cut into chunks. Boil both in water to cover for 10-20 minutes, depending on their size. Test often by piercing with the point of a knife; the artichokes should be a bit resistant in the centre, but not hard. Remove from heat and drain. Mash, toss with the parsley and butter, and sprinkle with salt and pepper. Just before serving, stir in some white sauce and sprinkle a little more finely chopped parsley on top. Serve hot.

* This week's market is at St Peter's Garden Centre, Worcester, 9.30am-2pm on Saturday, February 23.

* Next week's market is at Victoria Square, Droitwich, on March 1, from 9am to 2pm, and at Royal Worcester Porcelain, Worcester, on March 1, from 10am to 2pm.

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