Equipment
Ingredients
Sunchokes
- 250 g jerusalem artichokes, scrubbed clean and sliced 3mm thick
- 15 ml olive oil
- kosher salt
Shrimp
- 250 g shrimp, raw, peeled, deveined, tails removed
- 15 ml olive oil
- kosher salt
Tarragon Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml white wine vinegar
- 10 g dijon mustard
- 15 g shallot, finely minced
- 5 g fresh tarragon, finely chopped
- black pepper
Greens
- 100 g frisée, washed and torn into bite-sized pieces
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 555 kcal
- Protein
- 29 g
- Carbohydrates
- 26 g
- Fat
- 39 g
- Fiber
- 4 g
- Sugar
- 13 g
- Sodium
- 999 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 28 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 201 mg
- Potassium
- 1136 mg
- Calcium
- 160 mg
- Iron
- 6.5 mg
- Magnesium
- 86 mg
- Phosphorus
- 390 mg
- Zinc
- 2.3 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 10 mg
- Vitamin E
- 5.9 mg
- Vitamin K
- 139 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.12 mg
- Niacin
- 1.9 mg
- Folate
- 90 mcg
- Water
- 260 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small mixing bowl, vigorously whisk together the white wine vinegar, Dijon mustard, minced shallot, and chopped tarragon. Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify. Season with salt and black pepper to taste. Set aside.
Heat 15ml of olive oil in a skillet over medium-high heat. Add the sliced Jerusalem artichokes in a single layer. Sauté until golden brown and tender-crisp, about 5 to 7 minutes. Season with salt, then transfer the cooked sunchokes to a plate to cool slightly.
Using the same skillet, heat the remaining 15ml of olive oil over medium-high heat. Carefully add the raw shrimp, ensuring you wash your hands immediately after handling raw seafood to prevent cross-contamination. Sear the shrimp for 2 minutes per side until pink and opaque, reaching an internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit. Remove from heat and let cool slightly.
Allow the sunchokes and shrimp to rest and cool for 10 minutes to ensure they do not wilt the delicate greens when assembled.
In a large mixing bowl, gently toss the frisée with half of the prepared tarragon vinaigrette. Divide the dressed greens onto serving plates. Top with the warm sunchokes and shrimp, then drizzle the remaining vinaigrette over the top. Serve immediately.
Chef's Notes
- Jerusalem artichokes contain high levels of inulin, a prebiotic fiber that can cause digestive discomfort for some. Pan-roasting helps break down a small portion of this, but moderation is key for first-time eaters.
- The skin of the sunchoke packs a tremendous amount of earthy flavor. Scrub them very well with a vegetable brush rather than peeling them to retain this rustic profile.
- If your frisée is particularly bitter, letting it sit in the vinaigrette for exactly three minutes before serving will slightly wilt the leaves and mellow the harshness.
- Pat your shrimp completely dry with paper towels before searing. Excess moisture will cause the shrimp to steam rather than sear, depriving you of the flavorful caramelized crust.
Storage
Refrigerator: 1 day — Store shrimp and sunchokes separately from greens to prevent wilting.
Troubleshooting
Jerusalem artichokes are too hard
Cause: Slices were too thick or pan was too hot, browning the outside before the inside cooked
Fix: Add a splash of water to the pan, cover, and steam for 2 minutes to soften
Prevention: Slice evenly at 3mm and use medium heat to allow slow caramelization
Vinaigrette is separated and oily
Cause: Oil was added too quickly without sufficient whisking
Fix: Add a tiny drop of hot water or extra mustard and re-whisk vigorously until smooth
Prevention: Add oil in a slow, steady stream while whisking vigorously
Shrimp are rubbery and tough
Cause: Overcooked beyond the safe internal temperature of 63C/145F
Fix: Cannot be fixed, but slicing the overcooked shrimp thinly can improve mouthfeel
Prevention: Remove shrimp from the pan immediately once they turn opaque and pink
Cultural Context
Known in France as topinambour, the Jerusalem artichoke was historically viewed with disdain due to its association with rationing during World War II when potatoes were scarce. However, modern French bistros and Michelin-starred kitchens have fully embraced this native North American tuber, celebrated for its unique flavor profile that bridges the gap between an artichoke heart and a sweet potato.
