This vegetable has nothing to do with Jerusalem, is not an artichoke and is known as Sunroot, Sunchoke and Topinambour. Related to the sunflower, native to North America, this tuber is sweet and nutty with a hint of garlic. Jerusalem Artichokes also resemble water chestnuts due to their crunchiness and were voted “Best Soup Vegetable” in France in 2002.
The origins of the Jerusalem Artichoke are vague. Native Americans cultivated the Jerusalem artichoke long before the first Europeans arrived.
Jerusalem artichokes are rich in potassium, iron, calcium, fiber and smaller amounts of niacin and thiamine.
Look for Jerusalem artichokes which are firm and free of wrinkling, mold and sprouting. Store for up to two weeks in a plastic bag in the refrigerator.
When ready to cook them, clean carefully under water and do not peel. Cut quickly and immerse in lemon or vinegar and water to prevent discoloring. Because they contain iron, their skin may darken during cooking.
Serve instead of potatoes. Steam, rather than boiling, which makes them mushy.
Raw in salads, slaws or with dips for a sweet, nutty flavor.
Add to stir fry for a crisp texture.
Roast whole, 30 to 45 minutes at 375.
Find several Jerusalem Artichoke recipes from Epicurious.
A Jamie Oliver recipe for Sauted Jerusalem Artichokes with Garlic and Bay Leaves.