A disadvantage of these root vegetables is that they provoke wind. But they do have a delicious flavor. Smoother, less knobbly varieties available today are easier to peel.

　　

Ingredients

serves 6

　　2 pounds Jerusalem artichokes

　　1 onion, finely chopped

　　2 cloves garlic, halved

　　3 tablespoons olive oil

　　3 tomatoes, peeled and chopped

　　2 tablespoons tomato paste

　　1 teaspoon sugar, or to taste

　　3 tablespoons finely chopped flat-leaf parsley

　　Salt and pepper

　　Juice of 1/2 lemon (optional)

　　

Step 1

Peel the Jerusalem artichokes.

　　

Step 2

Fry the onion and garlic in olive oil until soft and golden. Add the Jerusalem artichokes and roll them in the oil by shaking the pan. Add the tomatoes, the tomato paste, a little sugar, parsley, salt and pepper, and the lemon juice if using. Stir well, and add just enough water to cover. Simmer gently for 1/2 hour, or until the Jerusalem artichokes are tender and the sauce is reduced. Add more water during cooking if necessary, and reduce it at the end.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf