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The Jerusalem Artichoke (aka “sunchoke”) has nothing to do with either Jerusalem or artichokes. It is actually a member of the sunflower family native to North America. No one knows for sure just how it got its name but speculation is that when it was first introduced in Europe in the early 17th century it was referred to as girasole, the Italian word for sunflower. About the same time the French explorer, Samuel de Champlain, sent the tubers to France describing them as similar in taste to an artichoke. Eventually the two descriptions morphed into “Jerusalem artichoke.”
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Jerusalem artichokes are a great reliable food source. Once established, Jerusalem artichokes are practically imperishable. They grow in poor soil, tall enough to shade out competing weeds; their only need may be perhaps a little water in a very dry spell. They need no winter protection and have been know to grow in compost piles from nothing more than kitchen peelings. It has been said that the only way to get rid of an established bed of Jerusalem artichokes is to move away.
But why would you want to get rid of them? In addition to anti-oxidant vitamins such as vitamins C, A, E and some of the valuable B-complex group, Jerusalem Artichokes are rich in potassium and iron. A three ounce serving provides almost 9% of the daily requirement for potassium and more than 40% of the daily requirement
for iron.
But why would you want to get rid of them? In addition to anti-oxidant vitamins such as vitamins C, A, E and some of the valuable B-complex group, Jerusalem Artichokes are rich in potassium and iron. A three ounce serving provides almost 9% of the daily requirement for potassium and more than 40% of the daily requirement
for iron.
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Jerusalem artichokes are surprisingly sweet with a slightly nutty taste or perhaps a hint of mushrooms. Eaten raw, they are similar to jicama or water chestnuts -- serve them with a dip or add them to a fruit or vegetable salads. They can be scalloped, baked, or sautéed with butter and herbs. Try adding them to a roast with carrots and potatoes. Add grated Jerusalem artichokes to quick breads or soups….the only limitation is one’s imagination!
1 pound peeled, thin-sliced sunchokes = 3 cups 1 pound chopped sunchokes = 2 cups 3 to 4 sunchokes (¼ pound) = 1 serving |
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Scalloped Jerusalem Artichokes
3 lb Jerusalem artichokes, peeled and sliced (5 cups) ¾ cup onion, finely chopped
1 cup cream or 1 can cream of celery or mushroom soup 1½ cup shredded cheddar cheese
1 cup milk Salt and pepper
Combine all ingredients reserving ½ cup of grated cheese. Pour into a 2 quart casserole dish and sprinkle with remaining cheese. Bake at 350° for 45 to 50 minutes or until tender.
Sautéed Jerusalem Artichokes
1 lb Jerusalem artichokes 2 large garlic cloves, minced
2 Tbsp olive oil ¼ tsp salt
2 Tbsp butter ¼ tsp pepper
3 Tbsp chopped fresh parsley
Scrub or peel artichokes. Slice each artichoke to ¼ inch thick slices. In a frying pan, heat olive oil and butter on medium-high heat. Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes. Stir-fry for about 4 minutes, stirring often. Do not overcook artichokes, they should be slightly crunchy. Serve immediately.
Jerusalem Artichokes and Bay
1½ lb Jerusalem artichokes 2 Tbsp white wine vinegar
3 bay leaves salt and pepper to taste
2 garlic cloves, thinly sliced
Peel (or scrub) and slice the Jerusalem artichokes. Place them in an oiled frying pan and fry on a medium heat until golden on both sides. Add remaining ingredients, reduce heat to medium low and cook, covered for about 25 minutes. Remove bay leaves before serving.
Roasted Jerusalem Artichokes
½ lb Jerusalem artichokes, peeled and cut to a uniform size 2 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp butter 2 Tbsp parsley, minced
salt and pepper to taste
Toss the Jerusalem artichokes in olive oil in a roasting pan. Pieces should not be touching. Sprinkle with the minced garlic and roast in a preheated 475º oven until tender, about 15 minutes, stirring twice during the cooking process. Then broil, watching carefully, for a few minute to brown the edges. Add butter and parsley and toss to coat. Season with salt and pepper and serve immediately.
Jerusalem Artichokes in Sage Butter
1 Tbsp butter 3 Tbsp chopped or torn sage leaves, divided
2 Tbsp olive oil 2 Tbsp chopped parsley
1 lb. Jerusalem artichokes scrubbed, sliced ¼ inch thick 2 tsp lemon juice
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of the sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
Arugula Sunchoke Salad
5 oz arugula 1 lb. Jerusalem artichokes, trimmed, peeled, thinly sliced
2 oz Parmesan cheese, shaved
Vinaigrette:
2 Tbsp orange juice 4 tsp red wine vinegar
1 tsp Dijon mustard 5 Tbsp extra-virgin olive oil
Whisk orange juice, vinegar, and mustard to blend. Gradually whisk in oil. Season with salt and pepper to taste .
Combine Jerusalem artichokes, arugula, and Parmesan and toss to coat with vinaigrette.
Sunchoke Chips
2 lbs. unpeeled Jerusalem artichokes, scrubbed 1 Tbsp salt
Vegetable oil (for frying) 1½ tsp minced fresh rosemary
Fill a large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), and immediately drop them into the water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.
Pour enough oil into large deep skillet to reach depth of ½ inch and heat to 375°F. Mix one tablespoon salt and rosemary in small bowl and blend well, rubbing salt and rosemary together.
Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle with rosemary salt. Chips can be made 2 hours ahead.
3 lb Jerusalem artichokes, peeled and sliced (5 cups) ¾ cup onion, finely chopped
1 cup cream or 1 can cream of celery or mushroom soup 1½ cup shredded cheddar cheese
1 cup milk Salt and pepper
Combine all ingredients reserving ½ cup of grated cheese. Pour into a 2 quart casserole dish and sprinkle with remaining cheese. Bake at 350° for 45 to 50 minutes or until tender.
Sautéed Jerusalem Artichokes
1 lb Jerusalem artichokes 2 large garlic cloves, minced
2 Tbsp olive oil ¼ tsp salt
2 Tbsp butter ¼ tsp pepper
3 Tbsp chopped fresh parsley
Scrub or peel artichokes. Slice each artichoke to ¼ inch thick slices. In a frying pan, heat olive oil and butter on medium-high heat. Add sliced artichokes, garlic, salt, pepper and parsley; stir well to coat artichokes. Stir-fry for about 4 minutes, stirring often. Do not overcook artichokes, they should be slightly crunchy. Serve immediately.
Jerusalem Artichokes and Bay
1½ lb Jerusalem artichokes 2 Tbsp white wine vinegar
3 bay leaves salt and pepper to taste
2 garlic cloves, thinly sliced
Peel (or scrub) and slice the Jerusalem artichokes. Place them in an oiled frying pan and fry on a medium heat until golden on both sides. Add remaining ingredients, reduce heat to medium low and cook, covered for about 25 minutes. Remove bay leaves before serving.
Roasted Jerusalem Artichokes
½ lb Jerusalem artichokes, peeled and cut to a uniform size 2 cloves garlic, minced
1 Tbsp olive oil
1 Tbsp butter 2 Tbsp parsley, minced
salt and pepper to taste
Toss the Jerusalem artichokes in olive oil in a roasting pan. Pieces should not be touching. Sprinkle with the minced garlic and roast in a preheated 475º oven until tender, about 15 minutes, stirring twice during the cooking process. Then broil, watching carefully, for a few minute to brown the edges. Add butter and parsley and toss to coat. Season with salt and pepper and serve immediately.
Jerusalem Artichokes in Sage Butter
1 Tbsp butter 3 Tbsp chopped or torn sage leaves, divided
2 Tbsp olive oil 2 Tbsp chopped parsley
1 lb. Jerusalem artichokes scrubbed, sliced ¼ inch thick 2 tsp lemon juice
Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of the sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.
Arugula Sunchoke Salad
5 oz arugula 1 lb. Jerusalem artichokes, trimmed, peeled, thinly sliced
2 oz Parmesan cheese, shaved
Vinaigrette:
2 Tbsp orange juice 4 tsp red wine vinegar
1 tsp Dijon mustard 5 Tbsp extra-virgin olive oil
Whisk orange juice, vinegar, and mustard to blend. Gradually whisk in oil. Season with salt and pepper to taste .
Combine Jerusalem artichokes, arugula, and Parmesan and toss to coat with vinaigrette.
Sunchoke Chips
2 lbs. unpeeled Jerusalem artichokes, scrubbed 1 Tbsp salt
Vegetable oil (for frying) 1½ tsp minced fresh rosemary
Fill a large bowl with cold water. Slice sunchokes into thin rounds (about 1/16 inch thick), and immediately drop them into the water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.
Pour enough oil into large deep skillet to reach depth of ½ inch and heat to 375°F. Mix one tablespoon salt and rosemary in small bowl and blend well, rubbing salt and rosemary together.
Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle with rosemary salt. Chips can be made 2 hours ahead.
