Topinambour or Jerusalem artichokes or sun chokes are a delicious alternative to potatoes.  I poached this recipe idea from Jamie Oliver, although I did increase the simmering time.

I purchased these beauties from an actual farmer at one of the tables set up in the parking lot of Super Duper.  There wasn’t a lot of produce available but maybe it’s too early and I intend to swing by from time to time.

These rather fatty, beef flanken ribs were found lurking under other lost orphans in the freezer.  I saw some duck legs also!  I’ll have to get to them one day.

I browned the ribs, pouring off excess fat before braising them in a light barbecue sauce.

Fairly simple and they were perfect with the sun chokes.

Sauteed Sun Chokes

1 lb Sun chokes, washed, ends cut off and discarded, cut into chunks

2 tbsp olive oil

3 garlic cloves, grated

4-6 fresh bay leaves or 2 dried bay leaves

Splash of white wine vinegar

Salt and pepper

Brown the chokes in the olive oil, stir in the garlic, bay leaves and the vinegar.  Season with salt and pepper, cover and simmer for 30-40 minutes, stirring occasionally.  Remove the cover and bay leaves,  increase the flame and cook for a few minutes to crisp.

Braised Flanken Ribs

2 lbs flanken beef ribs

Salt

Pepper

Garlic powder

1 tbsp olive oil

1 small onion, halved and sliced

1/2 cup barbecue sauce

1/4 cup water

Season the ribs with salt, black pepper and garlic powder.  Brown on all sides in the olive oil.  Remove the ribs and set aside.  Pour off accumulated fat except for about a tablespoon, add the onion and saute until soft.  Return the ribs to the skillet, add the bbq sauce and water, bring to a boil, cover and turn down to a simmer for 40 minutes, turning the ribs occasionally.