Not sure what to do with your leftover Jerusalem Artichokes? Not to worry - here’s Camille @callherchef with 6 delicious Jerusalem artichoke recipes for you to try!
Jerusalem artichokes are starchy tubers like potatoes and turnips, that taste slightly nutty and sweet. Jerusalem artichokes are also known as sunchokes.
HOW TO STORE…
Store them in the fridge. They will keep well for up to 8-10 days.
HOW TO PREP…
Rinse and scrub them clean under cold water. If you do peel them, drop them into acidulated water (cold water with a squeeze of lemon juice or a dash of white wine vinegar) until you are ready to use them because the flesh discolours quickly if exposed to air. Because of their shape, it’s easier to peel artichokes when cooked.
6 RECIPE IDEAS FOR JERUSALEM ARTICHOKES
“Jerusalem artichokes can be cooked in much as you would potatoes or parsnips, and are excellent roasted, sautéed, fried, or puréed into a delicious soup!” - Camille
SOUP
To make Jerusalem artichoke soup, spread the Jerusalem artichokes on an oven tray and drizzle with olive oil. Season with salt and pepper, and roast at 180C for 30 minutes, or until they are golden brown and tender. In the meantime, pan fry chopped onion, garlic and thyme (or any herb of your choice such as rosemary and sage). Cook for 10 minutes, until soft. Cut the Jerusalem artichoke in half, lengthwise and spoon out the flesh. Tip the cooked artichokes into the pan with the onions. Give everything a good stir, add stock and simmer for 10 minutes. Add a little cream or milk and bring to the boil. Blend until smooth and serve with toasted hazelnuts and a drizzle of truffle oil.
GRATIN
Peel the Jerusalem artichokes and cut into thin slices - use a mandoline or a sharp knife. Do the same with potatoes and pan fry chopped onion and garlic in olive oil until tender. Using half, place alternate rows of sliced artichoke and potatoes into a baking dish. Season and spoon over half of the onion mixture. Now repeat to form another layer, ending with onion. Add enough stock to come halfway up the dish and sprinkle grated cheese all over the top. Cover with foil and roast at 180C, for 1 hour. Remove the foil and roast for 20 minutes, or until golden brown and tender. This Jerusalem artichoke gratin make the perfect winter meal.
Peel and cut the Jerusalem artichokes into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, cloves of garlic, a splash of white wine vinegar, salt and pepper, and place a lid on top. Cook for 20 minutes, until softened. Remove the lid and the bay leaves and continue cooking for a couple of minutes to crisp the artichoke slices up one last time.
RISOTTO
To cook this Jerusalem artichoke risotto, scrub the artichokes (no need to peel), grate half and slice the other half. Roast the Jerusalem artichoke slices until crispy and tender. Heat a little olive oil in a saucepan and add chopped onion. Cook gently until tender. Add the risotto rice, and stir it around until it is completely coated. Add white wine and simmer until the wine is absorbed, then add stock in ladlefuls letting each one be absorbed before the next one is added. Keep adding stock until the rice is cooked half way through, then add the grated Jerusalem artichoke. Cook until both artichoke and rice are tender. Season well and stir in the roasted Jerusalem artichoke slices, lemon zest and parmesan.
ROASTED
Roasted Jerusalem artichokes make the perfect starter for any meal! Scrub clean the Jerusalem artichokes under cold water. Roast them whole like mini jacket potatoes at 180C, for 30 minutes, or until tender. Split them open, and drizzled with chilli oil or your favourite yoghurt and lemon dip.
For a full recipe, give this roasted Jerusalem artichoke with miso butter a go!
PUREE
Place the Jerusalem artichokes in a pan and add enough water to cover. Place over a medium heat and bring to a simmer. Add a pinch of salt and leave to cook slowly for about 1 hour, or until the artichokes are tender. Drain well, and then place back in the pan with double cream. Bring to the boil and reduce slightly. Season to taste and blend until smooth. You can now serve your Jerusalem artichoke puree as a dip or even as an accompaniment to a dish like this.
The nutty flavour from the Jerusalem artichoke works wonderfully with rosemary, garlic, lemon and hazelnuts. Paired with a classic beurre noisette, wilted spinach, toasted hazelnuts and lemony parmesan, this vegetarian dish is the perfect winter recipe - guest ODDBOX chef Camille @callherchef.
Roasted Jerusalem Artichokes with Miso Butter
Chunks of Jerusalem artichokes roasted until caramelised on the outside and tender on the inside, served with a creamy miso butter (or vegan butter) sauce and sesame seeds. Quick, simple and delicious – it's the perfect side dish!
Hasselback Jerusalem Artichokes with Salsa Verde
This hasselback Jerusalem artichokes recipe is easy, tasty and super vibrant with a green salsa verde sauce poured over the top. The acidity and freshness of the sauce works really well with the hearty Jerusalem artichokes – a must-try!
Roast them whole like mini jacket potatoes at 180C, for 30 minutes, or until tender.Split them open, and drizzled with chilli oil or your favourite yoghurt and lemon dip. For a full recipe, give this roasted Jerusalem artichoke with miso butter a go!
Just scrub them clean - there's no need to peel them (should you wish to, a teaspoon works well). If you do peel them, drop them into acidulated water until you're ready to use them because the flesh discolours quickly. Keep an eye on them while cooking as they can turn to mush quite quickly.
“Indigestible polysaccharides such as inulin can be converted to digestible sugars by 'acid hydrolysis'. In layman's terms, that means bathing the inulin in something watery and acidic.” The blogger then mentions a “centuries-old recipe for rendering Jerusalem artichokes fart-free… boiling them in lemon juice”.
I like to include a blend of colors that add to the creating an attractive appearance and a mix of flavors. To go with the sunchokes I decided to try yams, onion, zucchini (frozen from last years abundance) and garlic.
This is not the best way to store Jerusalem artichokes. They should at least be refrigerated; it's best, in fact, to store them at just above freezing. They also need high humidity during storage. Some people pack them in moist sand or soil in a box or bucket set in a cool place.
The vegetable is made of a carbohydrate called inulin, he explained, instead of the tuber's typical starch, and inulin has an Ex-Lax-like effect on the human digestive system—we can't digest it naturally, so our gut bacteria go to town.
Jerusalem artichoke is generally considered safe to eat. 17 However, for some people, its high inulin content can cause digestive discomfort (the vegetable has a reputation for causing a lot of gas). If this happens to you, you may want to limit how much you eat, at least until your body gets used to it.
Jerusalem artichokes are rich in many vitamins and minerals, including vitamin C, iron, and potassium. Boost gut health. They are also rich in an important fiber called inulin. Inulin is a prebiotic fiber that feeds your good gut bacteria and improves the balance of your gut microbiome.
You do not have to peel the artichoke before cooking or eating but they do often contain dirt and grit, so ensure you scrub them well before cooking. If you prefer them peeled, remember that they discolour quickly, so place in a bowl of water and lemon juice to prevent browning.
They are rich in iron to give you energy, along with potassium and vitamin B1, which support your muscles and nerves. Although they're sweet, their starchy fibre stops any spikes in blood sugar levels – indeed they have a lower glycemic index (GI) score than potatoes – and they aren't fattening.
There's a reason sunchokes have attracted the charming sobriquet of "fartichoke," and it's called inulin—a carbohydrate that our bodies can't digest, leaving bacteria to pick up the slack and resulting in some pretty antisocial gut activity, including abdominal cramping, gas, and diarrhea.
Therefore, this study aimed to identify a bioactive compound from Jerusalem artichoke leaves with anti-inflammatory activity that might prevent atherosclerosis. Heliangin inhibits inflammatory responses in lipopolysaccharide (LPS)-treated macrophages via the NF-κB pathway [15].
The mushrooms are ideal bedfellows for Jerusalem artichokes as they have a woody, earthy, wintery feel to them, which pairs wonderfully with the sweeter creamier taste of the artichokes. Tip: Add parsley, garlic, lemon or rosemary before serving to add a jolt of flavour to this flavour combo.
A member of the sunflower family, sunchokes — also called Jerusalem artichokes — are tubers that have no actual relation to artichokes, or Jerusalem for that matter, and are commonly grown in North America.
Sunchokes (Helianthus tuberosus), the vegetable formerly known as “Jerusalem artichokes,” are the tuberous roots of a native North American plant in the sunflower family. They're neither from Jerusalem nor related to artichokes, and were originally cultivated by Native Americans.
Jerusalem artichokes are high in fibre, iron and Vitamin B1, as well as potassium for muscle health. They have a lower glycemic index (GI) score than potatoes.
Jerusalem artichokes are rich in many vitamins and minerals, including vitamin C, iron, and potassium. Boost gut health. They are also rich in an important fiber called inulin. Inulin is a prebiotic fiber that feeds your good gut bacteria and improves the balance of your gut microbiome.
They can be eaten raw or cooked. They have a high level of inulin, which is a prebiotic fiber with medicinal properties. It can stimulate growth of bifidobacteria, which fights harmful bacteria and helps reduce certain carcinogenetic enzymes. Jerusalem artichokes are very versatile.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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