Dive into the world of unique root vegetables with the Jerusalem Artichoke, also known as the sunchoke. This intriguing tuber, related to the sunflower, offers a taste experience akin to a cross between an artichoke and a potato, with its hearty, starchy texture and a subtle hint of artichoke heart.
This guide will not only explain “What is a Jerusalem Artichoke?” but will also provide you with easy cooking methods to integrate this versatile ingredient into your culinary repertoire, enhancing your dishes with its mild yet distinct flavor.
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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, and 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 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.
Making Roasted Sunchoke Fries
Where Sunchokes grow best + Sunchoke Traditions
Where does the name “Jerusalem Artichoke” come from?
The Best Spices for Sunchokes
Serving Suggestions
Ingredients
- 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)
Instructions
- 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!
FAQs
1. What exactly is a Jerusalem Artichoke?
A Jerusalem Artichoke, or sunchoke, is the tuberous root of a type of sunflower. This vegetable is renowned for its versatility and delicious flavor, which resembles a blend of potatoes and artichokes.
It is a starchy root that can be used in a variety of dishes, providing a rich source of iron, potassium, and fiber.
2. How should I cook a Jerusalem Artichoke?
Jerusalem Artichokes can be prepared in numerous ways, similar to how you might cook potatoes. Roasting them in the oven until crispy is a popular method, which highlights their natural sweetness.
For a delightful side dish, try slicing them into thin strips and baking them into fries, served with a garlic aioli dip. They can also be boiled, sautéed, or included in stews and salads.
3. Where can I buy Jerusalem Artichokes and how do I store them?
Jerusalem Artichokes can typically be found at local farm stands, specialty food stores, and farmers’ markets. When selecting sunchokes, look for firm, smooth tubers that are free from soft spots.
To store, keep them in a cool, dry place; they do not need to be peeled before storage. Properly stored, they can last for about two weeks. If you wish to extend their freshness, they can also be stored in the refrigerator in an open container lined with paper towels.
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