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Jerusalem Artichoke - Winter

Jerusalem artichoke in a bowl
Also known as a Sunchoke, Jerusalem artichokes are a member of the sunflower family. These elongated, knobbly tubers vaguely resembling ginger root in appearance have a crisp texture when raw. They vary in colour from pale brown to white, red, or purple.

Sweet and quite delicate, the crisp, white flesh has a sweet, fresh nutty taste with subtle hints of artichoke heart, salsify and water chestnuts.

Jerusalem artichokes are available in short supply from April through to August, making them a perfect winter addition to your seasonal menus.


Although called artichokes, they’re actually tubers—rough and ready like potatoes and they can be cooked as such too.

A Jerusalem artichoke’s best friends are sage, thyme, onions, leeks, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.

Scrub and roast them whole like mini jacket potatoes; once cooked, split open and serve drizzled with a little chilli oil. Use artichokes in a salad with smoky bacon.

Reflecting their cold weather seasonality, artichokes make beautiful, comforting winter dishes. Dice and add to diced potatoes and onions, cook in broth and puree to make a wonderful soup.

Slice thinly and sauté with onions and garlic until browned.

You can also cover sliced Jerusalem artichokes with vinegar, salt and mustard seeds, then let sit up to a week to pickle.


Grown around central North Island and upper South Island.


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