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Jerusalem artichoke flour  This thread currently has 686 views. Print Print Thread
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Brimstone
Monday, October 7, 2013, 6:54pm Report to Moderator Report to Moderator

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Does anyone know how to process the artichoke tubers into flour?
I'm lucky enough to have them growing in my kitchen garden so I can use them in general cooking, but, would love to make pasta with them as we can't get the 'Deboles' artichoke pasta here in the UK.
Artichoke flour pasta is a diamond on my swami, so any info on this elusive 'holy grail' of an ingredient would be really appreciated.
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ABJoe
Monday, October 7, 2013, 7:02pm Report to Moderator Report to Moderator

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Quoted from Brimstone
Does anyone know how to process the artichoke tubers into flour?

I don't know the commercial process, but it seems like drying slices to get a crunchy form, then running them through Vita-mix, etc. to get flour consistency.

Or running them through a juicer to get them masticated, and using the moist, ground root and adjusting the amount of liquid in the recipe...

It will probably take a bit of trial and error to get a "great" process defined - but please return and tell us what works...


RH-, ISTJ
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Brimstone
Monday, October 7, 2013, 7:25pm Report to Moderator Report to Moderator

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Ok...I shall get experimenting...but do you think I should cook the tubers first?
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Chloe
Monday, October 7, 2013, 7:28pm Report to Moderator Report to Moderator

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I like ABJoe's first suggestion.....I have dehydrated food in my oven on a super low temperature for as many hours as it takes to dry out any food with moisture.  And then process into flour. Not all ovens
go low enough to simply dry without turning food slightly brown. I'm thinking this would be ideal
if you had a food dehydrator but personally I've had success in my oven, it's just that I had to keep
watching and turning the pieces of food.

DeBoles artichoke pasta isn't 100% artichoke flour.  It contains wheat flour, so you probably wouldn't want to use it anyway.

Yes, let us have some feedback if you're successful.  I've found artichoke flour online and I remember
posting the link to it on another thread about artichoke flour.  Don't know if they ship internationally but then again, if you already have lots of artichokes, you're probably not in the market to buy flour.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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Brimstone
Monday, October 7, 2013, 7:50pm Report to Moderator Report to Moderator

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Thanks Chloe, have never dehydrated anything in the oven before...but I should have loads of tubers from a planting earlier on this season so there's plenty of room to experiment   I hope...
I will definitely post results good and bad...
...and I definitely want to go down the flour route as am experimenting with lots of different flours, as my normal staple of oats appears to frustratingly be an avoid for me now  
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Chloe
Monday, October 7, 2013, 8:22pm Report to Moderator Report to Moderator

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Just wanted to clarify that your artichokes in your garden look like tubers....or knobby potatoes.  The other variety of artichokes I'm thinking about are globe....green with spiky leaves.  I'm sure you know the difference but just need clarification so I can think about this flour making process a bit more.

Here's a recipe you might like but it's going to take some tweaking to make it compliant for you.
http://homecooking.about.com/od/breadrecipes/r/blbread86.htm



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Brimstone
Monday, October 7, 2013, 8:53pm Report to Moderator Report to Moderator

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We are lucky enough to be able to grow both types, globe and Jerusalem, planted in large permanent raised beds in different locations within the garden.  This is our first year of growing the Jerusalem at this location, although we have grown them previously.
They add an amazing depth of flavour to winter stews and casseroles but this is the first I've heard about the flour potential. Can't wait to start harvesting  
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walk_the_walk
Monday, October 7, 2013, 10:07pm Report to Moderator Report to Moderator

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Hi Brimstone,

In the USA, lots of people seem to use "de-hydrating ovens" - they have any number of different counter-top / slide out shelves for small to large special ovens - I've never come across them in the UK and was interested enough to google them, but didn't buy.

Chloe says her "conventional oven" goes down low enough to de-hydrate, but I don't know what the optimum temperature would be for that, or how long it would take - my AGA slow bottom oven is about 100 celsius - which would be far too hot to get a good de-hydration...

Wishing you well in your experimentations - keep us posted - if you do have a glut of vegetables, you might want to search this site and books and youtube vids on culturing / fermenting vegetables - but that's a whole other thread...


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Chloe
Monday, October 7, 2013, 11:35pm Report to Moderator Report to Moderator

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As explained, here, to dehydrate food, your conventional oven must be lower than 200 degrees. My oven has a convection setting which allows air to circulate....so that's extremely helpful for dehydration. I have great success with kale chips.  Have made carrot chips too.  Keep forgetting to
try beet chips.  You need to slice food very thinly....but with a little sea salt and oil brushed on top, everything comes out crunchy.  But to dry food to grind into flour, I wouldn't use oil or salt.  And maybe line a baking sheet with parchment paper, so nothing will stick to a pan.

http://www.ehow.com/how_4964887_dehydrate-food-oven.html


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ABJoe
Tuesday, October 8, 2013, 1:55am Report to Moderator Report to Moderator

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Quoted from Brimstone
do you think I should cook the tubers first?

No!


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
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