The Palestine Gardens is a miniature replica of sites from the Holy Land built down in the piney woods around Lucedale, Mississippi. For sixteen years Reverend Walter Harvell Jackson and his wife searched for a place to build his Bible-themed garden. After seven years of construction, the forty-acre garden opened in 1960 with Bethlehem, Jericho, and Jerusalem all constructed out of concrete blocks, and with its own Dead Sea. It has expanded over the years to include the Sea of Galilee. Jerusalem artichokes do well in the kind of sandy soil and full sun they have down there in George County and will thrive in most gardens, producing the edible tubers and brilliant yellow sunflowers. I like to serve this over Israeli couscous, of course.

　　

Ingredients

serves 4

　　1 lemon, halved

　　1 1/2 pounds Jerusalem artichokes

　　2 tablespoons olive oil

　　2 garlic cloves

　　Sprig of fresh thyme

　　1 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　

Step 1

Squeeze the lemon into a bowl of water. Thinly slice the lemon and set the slices aside.

　　

Step 2

With a sharp knife, scrape the outside skin of the artichokes just to remove the dark nubs. Slice the artichokes into 1/4-inch slices and put them in the bowl of lemon water.

　　

Step 3

In a large skillet set over medium-low heat, heat the oil. Drain the artichoke slices and put them in the skillet. Add the lemon slices, garlic, and thyme. Season with the salt and pepper. Cook, stirring, for 10 minutes or until the artichokes are tender when pierced with a knife.

　　Cooks' Note

　　Jerusalem artichokes are also called sunchokes.

　　A Southerly Course