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.