The light and tasty artichoke noodle is made from the flour of the Jerusalem artichoke, a tuber-bearing type of sunflower that was native to North America before being introduced into Europe in the seventeenth century. The unlikely name (for it is neither from Jerusalem nor in the least resembles an artichoke) seems to have derived in part from the Spanish word for “sunflower”, girasole; as for “artichoke”, its derivation is a mystery! The tuber which looks somewhat like a small potato, is rich in iron and insulin, a sugar that can be eaten by diabetics. Jerusalem artichoke noodles also have a far lower carbohydrate content than noodles made of hard wheat.
No comments:
Post a Comment