Here's the stuff that we know about Jerusalem Artichoke...
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem but is derived instead from the Italian word for sunflower, girasole.
The white flesh of this vegetable is nutty, sweet and crunchy and is a good source of iron.
How do I get Jerusalem Artichoke ready to use?
The artichoke flesh will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to cook. Because they are so knobbly it is easier to peel artichokes after boiling.
What about keeping Jerusalem Artichoke?
If they are stored in a cool and dark place they will keep well for up to 10 days.
How do I cook Jerusalem Artichoke?
Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent roasted, sautéed or dipped in batter and fried, or puréed to make a delicious soup.
This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem but is derived instead from the Italian word for sunflower, girasole.
The white flesh of this vegetable is nutty, sweet and crunchy and is a good source of iron. 