If you’re like a lot of people, you probably haven’t even heard of the Jerusalem artichoke. The regular ‘ole artichoke, sure. But a Jerusalem artichoke is something a bit different. While you might think the vegetable comes from Jerusalem, it’s actually native to North America. And unlike a lot of other vegetables, the Jerusalem artichoke (also known as the “sunchoke”) is actually a type of sunflower. While the top is a sunflower, the knotty bottom of the vegetable is the edible part.
There’s also a slightly sinister aspect to the Jerusalem artichoke that we should probably mention. Because it’s made from a carbohydrate called inulin that isn’t easily digestible for the body. This can create some discontent with many people’s digestive system. You can probably figure out the rest yourself. Anyway, that’s no reason to completely write it off, as it’s a tasty vegetable and an interesting ingredient to throw into your dinner mix every now and then. Here’s how to cook it.
How to Cook Jerusalem Artichoke
Jerusalem artichokes have a nice nutty flavor that works well in winter dishes. Another good selling point? They’re usually pretty affordable. Maybe because people aren’t sure what they are or how to cook them. Lucky for you, it’s pretty simple.
There are two common ways to cook Jerusalem artichoke: you can pan fry it or roast them in the oven. You can also steam them, boil them, and bake them, but we’re going to focus today on roasting and pan frying. To start with roasting Jerusalem artichoke, preheat the oven to 350 degrees. Prep the artichokes by scrubbing them under water and then cutting out the bulbous “eyes”. Slice them into 1-inch tubes.
While the oven is preheating, mix 3/4 cup of olive oil along with 1/2 teaspoon of salt, 1 Tablespoon of garlic, 2 Tablespoons of thyme (dried). Toss the Jerusalem artichoke in the mixture, making sure to evenly coat the vegetables. Place the tubes in a roasting dish and cook for 40-45 minutes or until the vegetables are tender.
Another popular way to cook Jerusalem artichoke is to pan fry or saute them on the stovetop. Heat 1 Tablespoon of butter and 1 Tablespoon of olive oil in a large skillet over medium-high heat. Scrub artichokes and cut them into flat round pieces that are a quarter of an inch thick. Once the butter is melted and the skillet is heated up, add in the Jerusalem artichoke slices along with 2 Tablespoons of chopped fresh sage and a sprinkle of salt. Saute for 10-12 minutes or until the artichokes are slightly brown and beginning to soften. Once finished, squeeze lemon juice on top and serve.
Do you have any tips for cooking a Jerusalem artichoke? Any favorite recipes that use Jerusalem artichokes? Share them with us in the comments section!
