Topinambours à la barigoule
Recipe type: Main
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Sunchokes or Jerusalem artichokes cooked a la Provencal, full of those big bright flavors that take you right to the sun and the sea.
  • 1 lb Jerusalem artichokes, scrubbed and peeled
  • 3 tablespoons olive oil
  • 1 lemon,
  • 0.5 cup white wine
  • 0.5 cup of water 
  • 2 garlic cloves, finely chopped
  • 10-12 Black olives, pitted
  • a handful of fresh parsley, chopped
  • salt, pepper (to taste)
  1. Cut up the Jerusalem artichokes into approx 1 inch pieces. No need to be too precise - this is a rustic dish!
  2. Put them in a saucepan that just fits them and add three tablespoons of olive oil, the juice and zest of one lemon, about a dozen black olives, half a cup of water and half a cup of white wine. Add more water, if necessary, to just barely cover them. Add salt and pepper to taste - just remember that the brine of the olives is pretty salty already.
  3. Bring to boil, then cover, reduce heat and simmer until tender, about 15 minutes.
  4. Uncover and let the liquid evaporate, cooking the sunchokes until they are just starting to caramelize.
  5. Season with ground pepper and a good handful of chopped parsley before serving.
Recipe by Saffron and Honey at