Get To Know Jerusalem Artichokes
Jerusalem artichokes may look like a knobby, bulbous potato, but don’t be so quick to categorize these unique tubers. While they are starchy, dense, and satisfying like a potato, they boast an herbaceous, nutty flavor reminiscent of – you guessed it – artichoke that potato doesn’t hold a candle to. Not to mention they grow on the roots of one of the most charming flowers: the sunflower. Get to know this trending vegetable so next time you spot it you’re ready and able to take it on in the kitchen like a pro!
Is it an artichoke? Is it from Jerusalem?
The Jerusalem artichoke, also known as a sunchoke or sunroot, is not actually related to artichokes, nor is it from Jerusalem. It is a root tuber that looks similar to ginger, or a small yellow potato, but bumpier and fleshier. It grows on the roots of a particular variety of sunflower that is native to North America. It was first used as a food source by the Native Americans, who cultivated them and used the crop for trade with other tribes. This root veg trade spread sunchokes across the region, which caught the attention of European colonists who promptly fell in love with the delicate artichoke-like flavor of the tuber and sent samples back to Europe where it quickly became a staple crop across the continent.
Why the name Jerusalem artichoke? No one knows for sure, but it’s thought that Italian settlers in the US may have referred to the plant using the term girasole, which is Italian for “sunflower,” because they are the tuber of a sunflower plant. Over time, through years of mispronunciation and miscommunication, girasole may have transformed into Jerusalem. The artichoke part? Well, that’s about the flavor!
Where are Jerusalem artichokes grown?
Another neat thing about sunchokes is that they will grow in just about any type of soil in a wide range of climates. Originating on the east coast of North America, the plant has long been used to hot summers and cold winters, and has become hardy enough to handle varying levels of rain, temperatures, and soil composition. It is now grown with great success across North America and Europe.
When is Jerusalem artichoke in season?
Although available year-round, the optimal harvest season for sunchokes is from October to April. They are planted in the spring, grow throughout the summer months, and are at their best after the first frost and through the winter months.
What does a Jerusalem artichoke taste like?
Jerusalem artichokes have a bright white flesh with a rich, nutty, artichoke-like flavor that is refreshing and crisp raw, and becomes silky and dense when steamed, roasted, or sautéed. They make a delicately nutty and crisp addition to salads when raw, but cooking brings out the tuber’s true character: sweet, savory, nutty, and herbaceous. Although, it can range in color from yellow to brown to almost purple, Jerusalem artichokes all are very similar in taste and feel.
Is it good for me?
Yes! The sunchoke’s main claim to nutritious fame is that it has high levels of inulin, a variety of dietary fiber that makes them an excellent option for people with diabetes. Simply put, inulin helps the body break down sugars more slowly, which helps stabilize blood sugar over time, more effectively than even other fiber-rich foods like whole grains or other starchy vegetables.
What about the gas?
Jerusalem artichokes have a bit of a reputation for causing some digestive disruption, and yes, they can indeed cause some unscheduled post-dinner musical entertainment. The same inulin that makes the sunchoke such a healthy part of one’s diet is also to blame for the bloat. It reaches the colon undigested where it is fermented by beneficial bacteria, a process that produces short chain fatty acids (which are anti cancerous, antioxidant, and inflammatory powerhouses) – and, of course, a bit of CO2 as well. That being said, while some people experience flatulence almost immediately after consuming them, some folks are not affected at all! Either way, we think it’s worth it.
How do I store Jerusalem artichokes?
Jerusalem artichokes should be stored in a cool, dark place where they won’t get wet or jostled, as they do bruise rather easily. For the longest storage life, keep in the vegetable drawer of the refrigerator wrapped in a paper towel to absorb humidity. You can store in a plastic bag, but do not seal. Canning and freezing Jerusalem artichokes is not recommended, as they quickly become discolored and lose their texture.
How do I use Jerusalem artichokes?
To enjoy these fine tubers, all you need to do is clean them off and they’re good to go! It is not necessary to peel or skin a sunchoke, the entire vegetable is almost always used for any sunchoke recipe. You can slice the root thin to use raw in salads or as a crisp compliment to soft dishes, or roast them for a nutty, satisfying side dish.
With a history as part of so many cuisines across North American and Europe, there are thousands of ways to incorporate Jerusalem artichokes into cool weather menus. Roasted, pureed, sautéed, raw, stuffed in pasta, or baked to a crisp, we bet you’re going to fall in love with these charming little tubers. Check out the recipes below for some inspiration!
Recipes:
Jerusalem Artichoke and Truffle Ravioli
A bit more involved than your typical “boil-and-serve” ravioli, but worth it. Created at a high-end London restaurant, this recipe is sure to garner some serious dinner party cred. Get the recipe here.
Crispy Sunchoke Chips With Lemon-Rosemary Salt
“Chips with that?” There’s only one correct answer to this question: “YES, PLEASE.” These sunchoke chips are sure to be a hit as an appetizer, side dish, or just a fun afternoon snack. High in fiber and free of processed fats, these are chips of the guilt free variety, to boot. Get the recipe here.
Crispy Jerusalem Artichokes with Aged Balsamic
The quickest way to take a meal from good to great? The perfect side dish. These browned Jerusalem artichokes boast a sweet and nutty flavor, taken to the next level by a punchy vinegar tang. We wouldn’t be mad if this were the main course! Get the recipe here.
Beetroot And Jerusalem Artichoke Boulangere
Sick of the same old potato gratin? Don’t get me wrong, I’m all for melted cheesy goodness and simple starches, but every now and then it feels good to step up the veggie side dish game. Layers of earthy beet and nutty sunchoke baked until tender and just crisp on top, this is a pot luck gem. Get the recipe here.
