Author Topic: All about Jerusalem artichokes  (Read 748 times)

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Offline Little Feather

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All about Jerusalem artichokes
« Reply #1 on: December 09, 2016, 07:04:12 AM »
All about Jerusalem artichokes

Pronounce it: jer-oo-sa-lem ar-ti-choke

The Jerusalem artichoke, also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.   Scientific name: Helianthus tuberosus. 
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.

Availability:  At their best from November to April.

Choose the best:  Jerusalem artichokes are knobby by nature and they do not need peeling before use.  In fact, when roasted or fried the thin skin adds texture by becoming semi-crisp when cooked.  Skins should be pale brown without any dark or soft patches and the artichokes should look firm and fresh not soft or wrinkled.

Prepare it

Like carrots, Jerusalem artichokes are excellent raw or cooked.  When consumed raw they are crunchy and tasty eaten out of hand or as part of a salad or cole slaw.  If they are stored in a cool and dark place they will keep well for up to 10 days.

Cook them:

Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent roasted, stir fried, sautéed or dipped in batter and fried, or puréed to make a delicious soup.

Produced Organically

To order tubers for planting click here:

To order food grade tubers click here:

« Last Edit: December 09, 2016, 11:40:41 AM by Little Feather »