Jerusalem artichokes, or sunchokes, are delicious tubers that act quite similarly to potatoes when cooked. They originate from a plant that looks like a sunflower, and are not artichokes or from Jerusalem, so how the name Jerusalem artichoke came about is debated. Most likely it was a misunderstanding over the Italian word for sunflower, girasole. No matter the name, Jerusalem artichokes are delicious — nutty, crunchy when raw and super nutritious.
At this point in the season, you should be able to find Jerusalem artichokes at your local grocery store or farmers market. Store loosely wrapped in a paper towel placed in a resealable plastic bag in the crisper drawer of your refrigerator for up to 2 weeks.
But don’t go crazy on Jerusalem artichokes just yet. If you don’t know how your stomach (*ahem*) reacts to inulin, the carbohydrate present in Jerusalem artichokes, peel and cook before eating, which often helps alleviate the symptoms that gave these root veggies the nickname “fartichokes.” And now after that lovely mental image, 25 ways to snack on sunchokes:
- Like most other root vegetables, Jerusalem artichokes respond well to roasting. Try out this simple preparation that will become a go-to side dish in your house: Oven-Roasted Jerusalem Artichokes.
- Take that idea and run with it, mixing in any herbs and spices that you want, especially lavender and garlic.
- Sunchoke Pizza (pictured above) with kale, rosemary and three types of cheese is an instant winner at every table.
- Guy Fieri takes on pasta salad with Fieri Farfalle Salad, using red bell pepper pesto, mozzarella, olives and Jerusalem artichokes.
- Marinate Danish Ham — Viking Style overnight with honey, thyme, bay leaves, juniper berries and beer for maximum flavor. Roasting the ham with root veggies at the same time will cut down on cleanup after the meal.
- Before cooking, Jerusalem artichokes are crunchy and nutty, similar to water chestnuts. Peel and thinly slice when eating raw, like in this Salad of Shaved Artichokes and Sunchokes with Grapefruit and Chicories.
- Aromatics stuffed under chicken skin infuse the bird with flavors as it cooks, like in this recipe for Chicken Supreme with Truffle and Sage. Simple roasted Jerusalem artichokes make for a perfect side dish.
- A winter staple, Jerusalem Artichoke Soup with Lemon and Saffron utilizes ground almonds to achieve a creamy texture sans dairy.
- Although this is not a fall recipe, Pasta Primavera uses Jerusalem artichoke-flour pasta, which can often be found in the pasta section of grocery stores or online. Feel free to substitute different styles of Jerusalem artichoke-flour pasta in any of your favorite pasta dishes, like Old School Lasagna with Bolognese Sauce.
- Pair Jerusalem Artichokes with Mushrooms and Truffle Oil with a big ol’ hunk of roasted meat. You can often find truffle oil (and other truffle products) at gourmet markets. Double-check the label and make sure that there are actual truffles in the products you’re buying.
- Emeril’s Jerusalem Artichokes and Potato au Gratin is gooey and cheesy with a kick of spice from some cayenne pepper.
- Make baked Jerusalem artichoke chips: Thinly slice the Jerusalem artichokes on a mandoline (watch out for your fingers!), toss with some olive oil, salt and pepper, and bake at 400 degrees F until crispy.
- A few basic ingredients make up Jerusalem Artichoke Soup, with the majority of the flavor coming from a bundle of thyme leaves.
- Jerusalem Artichoke Risotto takes a bit of time, but the results will be well worth the effort.
- Roger Mooking marinates chicken in pineapple juice overnight for his Jerusalem Artichoke Nicoise Salad with Roasted Chicken.
- Cappelletti, or tortellini, is a variety of filled pasta, often with cheese. Cut down on the work for Sunchoke and Ricotta Cappelletti with Fried Nettles by buying premade pasta dough and ricotta, then just cut and fill the cappelletti.
- Double the amount of salsa in the Roasted Sunchokes with Salsa Verde recipe to use later as a condiment for sandwiches or grilled meat.
- Guy Fieri’s Sunchoke and Split Pea Soup, topped with Goat Cheese Croutons and sprinkled with crispy pancetta, is a hearty, rich meal.
- Plan your next date night around Pan Seared Grouper with English Pea Puree, Chanterelles, Sunchokes and Rainbow Carrots and Minneola Beurre Blanc. If you don’t have any Chablis on hand, substitute a dry Chardonnay.
- Emeril pairs his Roasted Root Vegetables — a mix of sunchokes, carrots, parsnips, onion, shallots and garlic — with Pan-Seared Rib-Eye Steaks with Herbed Butter.
- Pan-fry cleaned Jerusalem artichokes until golden brown in an oil with a high smoke point, like grapeseed. Drain on some paper towels and toss with lots of fresh herbs and some lemon juice.
- Anne Burrell mixes cumin and cayenne into her Spice-Roasted Cauliflower and Jerusalem Artichokes. Roast these until browned, and top with some chopped chives for a bright, fresh finish.
- Fall is peak lobster season, so grab a few live ones and make Emeril’s Grilled Lobster Tails with Mashed Jerusalem Artichokes, Sauteed Asparagus and Lemon-Tarragon Butter. Reserve the unused claw meat to make Lobster Fra Diavolo or lobster rolls.
- Roasted Cauliflower, Brussels Sprouts and Jerusalem Artichokes make for a perfect side dish to this Seared Rack of Lamb with Pistachio Tapenade.
- Mashed Jerusalem Artichokes are a nutty yet equally creamy substitute for mashed potatoes at any meal.
More 25 ways: