The Jerusalem artichoke (Helianthus tuberosus L.) is not from Jerusalem, nor is it an artichoke. The tuber also known as the sunchoke is the root of a type of sunflower native to North America, and was a staple food for early European immigrants. It may have gotten its name from these pilgrims, who considered America the "New Jerusalem," or it may be a bastardization of the Italian word girasole, meaning sunflower. Once considered a "poor man's food," the Jerusalem artichoke is experiencing a bit of a renaissance as of late. The veggie resembles a finger of ginger root, with a nutty, starchy taste, somewhere between potato and artichoke. They can be found in the produce section of some supermarkets (I've seen them lots of times, I just never knew what they were!). The Jerusalem artichoke can be used like other root vegetables such sweet potatoes, carrots and parsnips, diced and tossed in stew, roasted with herbs, or pan-fried with butter. Check out this Epicurious recipe for Jerusalem artichoke with sage butter.
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Reader Comments (Page 1 of 1)
4-15-2008 @ 10:43AM
Nahren said...
Another way to enjoy Jerusalem Artichokes would be to pickle them. If you're into picked veggies, such as cauliflower, carrots, pickles (cucumbers), peppers, you should try Jerusalem Artichokes. They give a great crunch and maintain their wholesome taste; we add a little curry to ours.
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4-15-2008 @ 11:01AM
Scott said...
...And the first time you try them, do so in small quantities. For a fairly large portion of humanity, they create some major intestinal gas. The first time my wife and I had some, we thought they were tasty enough, and then 30 minutes later we were both in some serious trouble, chugging anti-gas pills, and spending much of the night saying "sorry!"... In any case, just a warning. Delicious. Eat only a small amount the first time. Trust me.
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4-16-2008 @ 5:34AM
Beany said...
I can second Scott's comment- I've had similar experiences. It's apparently due to the indigestible polysaccharide inulin (not insulin!):
http://en.wikipedia.org/wiki/Inulin
We like them in a cheese sauce, with potato and onion.
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