Food Facts

Jerusalem Artichoke Info & Recipes

By Chris Hardman | Last Updated October 02, 2017
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The Jerusalem artichoke may be the most misnamed vegetable we have. It has nothing to do with Jerusalem, nor is it anything like an artichoke. This vegetable is actually a variety of sunflower, which explains the vegetable’s nickname of “sunchoke.” They are prolific growers that can quickly overtake a home garden. Single stalks grow up to 4 feet tall and are topped with bright yellow flowers.

The edible part of the plant comes from the root that is a lumpy tuber that looks like a ginger root. The white flesh is sweet and crunchy and provides a good source of iron vitamin C and potassium. Chefs recommend peeling sunchokes, unless they are used raw in salads. For other dishes, they can be boiled, roasted, sautéed, baked or steamed. 

Jerusalem Artichoke Dauphinoise

Recipe by James Beard Award Winner Chef Alex Young, Ann Arbor

Smokey Jerusalem Artichoke Soup

Recipe by Ryan Esker, Chef de Cuisine, Slows Bar BQ, Pontiac

Roasted Jerusalem Artichokes and Braised Collards

Recipe by Chef Nic Sims, Executive Chef/Owner, The Jefferson Market, Ann Arbor

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