Let’s Cook with Jerusalem Artichokes.
Cooking with Jerusalem Artichokes.
Jerusalem artichoke (also called a sunchoke or sunroot) is the edible tuber of a sunflower species called Helianthus tuberosus. They have a nutty, slightly sweet flavour that sits between potato and hazelnut, and a creamy texture. They’re ideal for winter cooking when you want something hearty but a little different from the usual root veggies. Roast them, mash them, turn them into soup, or shave them raw for crunch.
Note: Jerusalem artichokes can be a little hard to digest for some people. If you have time, soak them in water with added lemon juice for 15 minutes before cooking. This helps to break down the dietary fibre that may cause digestive discomfort.
Jerusalem artichoke is an excellent source of iron, copper, magnesium, phosphorus, and potassium.
Flavour pairings:
Cream, butter, blue cheese
Garlic, leek, onion
Thyme, rosemary, bay leaf, sage
Roasted Jerusalem Artichokes
Ingredients
600 gr artichokes, cut into cubes
1.5 tbsp olive oil
2 garlic cloves, pressed
1 tsp thyme
lemon zest
salt and black pepper
Preparation
Toss together the artichokes, olive oil, thyme, garlic, salt, and pepper in a roasting pan.
Roast at 200°C for 30-40 minutes until caramelised
Sprinkle with lemon zest
Creamy Jerusalem Artichokes Gratin
Ingredients
1 kg artichokes, sliced
200 ml cream or creme fraiche
2 garlic cloves, pressed
1 tsp thyme
½ cup Gruyère
salt and pepper
Preparation
Layer thin slices of artichokes with cream, thyme, garlic, salt, pepper, and cheese in an oven-proof pan.
Roast at 180°C for 40-45 minutes until bubbling and golden