What Is a Sunchoke? (2024)

FAQs

What is a sunchoke and how do you eat it? ›

Sunchokes are root tubers that are a member of the sunflower family. While also known as Jerusalem artichokes, sunchokes are not part of the artichoke family. Sunchokes have bumpy, brown skin and crisp, white flesh. Although sunchokes' skins are edible, they're typically peeled before they're prepared.

Looks like Ginger, Tastes Like Potato

Sunchokes are a type of root vegetable, harvested from a sunflower variety.

Jerusalem artichokes are sweet, nutty, and potato-like, with even more health benefits then their root vegetable cousins. Moser says they're very high in vitamins, potassium, iron, and fiber. “They're really a very healthy vegetable,” she notes.

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.

The bad thing about sunchokes? They contain inulin, which – when consumed raw – can lead to serious gas and bloating. As such, they've been unofficially titled “fartichokes”. While inulin sensitivity varies from person to person, it's best to avoid eating sunchokes raw altogether.

Sunchokes have an earthy, nutty flavor that some compare to a water chestnut or potato. When cooked, they develop a more starchy texture with a recognizable artichoke aftertaste. Their slightly sweet flavor profile makes them a delicious addition to soups or side dishes.

Modern science concurs: “Boiling Jerusalem artichokes in an acid such as lemon juice or vinegar will hydrolyze the inulin to fructose and small amounts of glucose,” Rastall advises. So I gave it a try, boiling quarter-inch-thick sunchoke slices for 15 minutes in just enough lemon juice to cover them.

Sunchokes are a great source of iron, magnesium, potassium, and calcium; are super high in fiber and low in carbohydrates; and contain inulin. Although inulin has certain healthful benefits, it can cause gassiness or bloating when eaten in excess.

Sunchokes (Helianthus tuberosus), the vegetable formerly known as “Jerusalem artichokes,” are the tuberous roots of a native North American plant in the sunflower family.

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.

Are sunchokes anti inflammatory? ›

These results suggest that heliangin derived from Jerusalem artichoke leaves could play a role in the prevention of inflammatory in macrophage and VECs, which might help to prevent atherosclerosis.

In fact, sunchokes are packed with an important type of fiber called inulin, which is a prebiotic. “Inulin is a carbohydrate, but because your body can't digest it, it doesn't affect your blood sugar,” said Freuman. This characteristic gives the sunchoke its low glycemic effect.

If you're serving sunchokes raw, I recommend peeling them. Try to find large sunchokes with minimal to no knobs, as they are nearly impossible to peel otherwise! For roasting, simply slice sunchokes into 1/2-inch thick slices, toss with olive oil, salt, and pepper, and roast at 425 degrees for about 20 minutes.

"It's different from a potato in that you can eat it raw, whereas a potato you can't eat raw—well you can, but it's not very good." But, since sunchokes are versatile, you can cook them and make some incredible dishes, too. Grated or thinly sliced, they add a bit of crunch and texture to a raw green salad.

Another theory is that when this Native American was exported to Europe it was given the Italian name 'Girasol' meaning sunflower which then morphed phonetically into Jerusalem. The moniker artichoke comes from its taste. As a member of the sunflower family, Jerusalem artichokes or sunchoke love the sun.