Jerusalem artichokes, also known as sun chokes, are a tuberous vegetable. They tend to easily take the flavor of other oils and seasonings. They have a delightful crunch that’s similar to the pop of firm radish. These artichokes also work well roasted or fried and can be seasoned with just about any ingredient you use to season potatoes and carrots. 

Since these vegetables grow in the ground, they should be thoroughly cleaned. Jerusalem artichokes also have eyes that need to be removed before cooking and serving.

 

Jamie Oliver's Jerusalem Artichokes with Garlic

Photo Credit: Jamie Oliver

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Jerusalem artichokes can make a flavorful side dish that’s easy to prepare. Since this type of veggie isn’t omnipresent on every table, guests will delight in the crunchy and flavorful little morsels, a rather pleasant surprise. These artichokes will soak up the flavour of oils and seasonings, so they are a blank canvas for your side dishes. This dish in particular, made easy by none other than one of Britain's favourite chef's; Jamie Oliver. Jamie really makes use of the fresh flavors of olive oil, bay leaves and garlic. Since the ingredients are few, the dish takes very little effort to prepare.

METHOD: 

Start by chopping up your Jerusalem artichokes into small pieces; The thinner the slice the faster the artichoke will cook. Heat up some good olive oil in a pan over medium-high heat. Then, add your Jerusalem artichoke slice and allow them to fry up for a few minutes. While the artichokes are softening, prepare your seasonings. Chop or grate two cloves of garlic. Chopping the garlic will mimic the texture of the artichoke. Grating the garlic will let the texture of the artichoke shine. Next, add the seasonings – the garlic, two bay leaves and a teaspoon of white wine vinegar. Cover the pan, turn down the heat to low and allow the artichokes to cook for 10 to 15 minutes (until they are tender on the inside and crispy on the outside). Then, remove the bay leaves. You can serve this dish with your favorite poultry or seafood.

See full recipe here. 

Roasted Jerusalem Artichokes

Photo Credit: All Recipes

Roasting is one of the easiest ways to prepare root vegetables. Heating a Jerusalem artichoke low and slow will bring out the rich flavor, while softening the fibrous flesh. Roasting it will also infuse your artichoke with plenty of deep flavor from the seasonings. This recipe takes a little patience as roasting times may vary. On the plus side, the prep time for this dish is minimal, and the nutty flavor of roasted Jerusalem artichokes is worth the wait.

METHOD:


First, preheat your oven to 350 degrees. Then, cut your Jerusalem artichokes into small chunks, and throw the artichokes in a bowl. Next, add ¾ cup of good olive oil and a tablespoon of salt (the salt will help soften the artichokes and draw out their natural flavor). Then, add two cloves of chopped or crushed garlic. A rough chop is fine and adds to the rustic quality of the dish; however, you can also grate your garlic if you want to add more flavor. Next, toss the artichokes with your hands, and place them into a baking dish. To finish, add a few sprigs of thyme to the top, and pop the dish in the oven for at least 35 minutes.

These can make a great side dish, or you can serve them with other roasted vegetables for a main meal.

See full recipe here.

Pan-Fried Jerusalem Artichokes 

Photo Credit: Epicurious

There’s nothing like the fresh taste of sage and the decadent aroma of butter to draw out the natural, nutty flavor of the Jerusalem artichoke. This recipe works well as a side dish in place of pan fried radishes or roasted potatoes. The artichokes add a nice, crispy pop that would complement a hearty steak or a roasted chicken.

To start, slice one pound of Jerusalem artichokes into thin slices, and then melt one tablespoon butter with one tablespoon olive oil in a frying pan over medium-high height. Then, season the artichokes with salt and pepper, and chop up a handful of sage into thin ribbons until you have approximately three tablespoons. Next, sprinkle the sage over the artichokes, and toss the artichokes with your hands until all the spices are thoroughly mixed. Begin frying the artichokes by gently dropping them into the frying pan. Allow the artichokes to fry for a few minutes (usually around 30 seconds to two minutes) until they are golden brown and crispy on the outside and tender on the inside. Then, drain the extra butter and oil. To finish, place the artichokes in a bowl, and season them with a squeeze of fresh lemon juice and fresh parsley. 

See full recipe here.

Oven Roasted Jerusalem Artichokes

Photo Credit: Cooking Channel TV

This is probably the easiest Jerusalem artichoke recipe you’ll ever find because most of the ingredients can be found in your pantry. All you need (aside from Jerusalem artichokes) is olive oil, salt, and pepper. 

First, preheat your oven to 350 degrees. Then, chop one pound of Jerusalem artichokes into bite-sized pieces, and throw the artichokes in a roasting pan. Next, drizzle two tablespoons of olive oil on the artichokes, and season liberally with salt and pepper. Use your hands to toss the artichokes and make sure they are evenly coated with the oil and seasonings. Finally, let them roast for about 45 minutes. The artichokes are done cooking when they are soft on the inside and a golden color forms on the outside.

See full recipe here.

Roasted Chicken with Jerusalem Artichokes

Photo Credit: SBS

One of the most flavorful ways to serve Jerusalem artichokes is with a roasted chicken. These bite-sized morsels can replace pretty much any root vegetable, especially carrots, potatoes, and beets. The roasted chicken is soft and tender, which balances out the crispiness of the artichokes. This recipe requires a little more patience because the chicken needs to marinate, but this can be done overnight.

First, chop the artichokes into one-inch pieces, and season them with salt and pepper. Then, place them in a saucepan, and cover them with water and cook on medium-high heat until the artichokes are tender. This should take around 10 minutes. 

Next, divide an entire roasting chicken, and place the chicken in a bowl with the Jerusalem artichokes. Then, rough chop a dozen shallots, a dozen cloves of garlic, and a handful of tarragon. Throw these ingredients in the bowl with ¾ cup olive oil, a teaspoon of saffron, a tablespoon of pink peppercorns, and the slices of one lemon. Cover the dish and place it in the refrigerator overnight.

When you’re ready to roast, arrange the bowl of ingredients in a roasting pan. Cover it with foil and pop into a 240-degree oven. Roast it for 45 minutes or until the chicken is cooked thoroughly. You can garnish it with extra lemon slices and sprigs of tarragon if you desire.

See full recipe here.



Jerusalem artichokes are one of the most versatile ingredients that are hardly ever used. They are the perfect ingredient to complement both meat and fish dishes. Use them instead of root vegetables to wow your guests and add texture to your meal. Here are two different varieties to consider when making this dish.

Enjoy!


Now you can grow your very own at home:

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Organic Helianthus Tuberosus Variety

If you are interested in growing your own helianthus tuberosus in your home garden, buying organic sunchokes is an excellent option. This organic variety of Jerusalem artichoke is an excellent option because you receive a good selection of different size tubers, cultivated for fast sprouting, and ready for immediate planting. 


Hardy Red Jerusalem Artichoke Variety

This red variety of Jerusalem artichoke is a great choice for growing in cold climates because it is able to withstand extremely cold temperatures. It's known for producing quite well, and it is a trouble-free crop, which is great if you are new to gardening and growing sunchokes. 

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