Sunday, June 22, 2014

Jerusalem Artichokes Riesling (1963)

  • 1 lb Jerusalem artichokes, pared and sliced
  • 2 cups California Riesling or other white dinner wine
  • 1 small onion, chopped
  • 2 tbspns parsley, finely chopped
  • 2 tbspns oil
  • Garlic salt
  • Pepper
  • Nutmeg
  • Salt
  • Parmesan cheese (optional)
Saute onion in oil until clear. Add sliced artichokes and wine. Cover and simmer just until tender, about 25 to 30 minutes.  Season to taste with garlic salt, pepper, salt, and a dash of nutmeg.  

Just before serving, sprinkle with chopped parsley and Parmesan cheese.  Serves 4.  

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Herbert Cerwin of Cerwin Vineyards in Sonoma.)

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