Today we explore an elusive root vegetable: the Jerusalem Artichoke! Learn what it is, how it tastes, and how to cook it with this quick and easy recipe.
What is a Jerusalem Artichoke?
A Jerusalem Artichoke, also called a sunchoke, is the root of a species of Sunflower. It’s an ingredient I’ve seen used in restaurants and on cooking shows, all the while thinking, “Where do I even buy that?” Turns out, at a local farm stand. When I saw them for sale at Rutiz Farms, I knew I had to seize the opportunity.
What does a Jerusalem Artichoke taste like?
Though a root vegetable related to the sunflower, the Jerusalem Artichoke tastes like its name – an artichoke! With a mild flavor, the sunchoke tastes how I imagine a cross between a potato and an artichoke would taste. Hearty and starchy with a hint of artichoke heart.
How do I cook Jerusalem Artichoke?
Bake it, boil it, stick it in a stew! But really, I’d suggest roasting Jerusalem Artichokes in the oven, like you would any other vegetable. It’d be great as chips, but true to form I chose to make them into fries, complete with a nice garlic aioli.
Another option is making these Crispy Jerusalem Artichokes with Brown Butter and Balsamic Vinegar from Bon Apetit. The splash of balsamic acts to balance out the heavy fat of the brown butter, and throwing whole sprigs of Rosemary in the butter as it browns makes for a delicious fried edible garnish.
We found that, in cooking the sunchoke or eating it, our brains kept trying to tell us it was a potato. If you’re tempted to cook it as long as you would a potato, watch out. Taste test along the way to monitor progress and make adjustments as needed.
Baked Jerusalem Artichoke Fries (Sunchoke Fries)
- 1 pound Jerusalem Artichokes (sunchokes)
- ½ tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp black pepper
- ½ tsp salt (more to taste)
- Preheat oven to 350° F.
- Scrub the Jerusalem Artichokes clean. You can peel if you prefer, but scrubbing the dirt off will work just fine.
- Slice the Jerusalem Artichokes into matchsticks.
- In a clean bowl, toss the Jerusalem Artichokes with olive oil and seasonings. Adjust the seasonings to your preference or taste. Remember you can always add more after baking.
- Spread parchment on a baking sheet. Lay out the Jerusalem Artichokes in a single layer, making them overlap as little as possible.
- Bake in a 350° oven for 40-45 minutes until tender.
- Taste and adjust seasonings to your preference.
- Serve warm with a side of garlic aioli or your favorite fry dipping sauce!