I was in a farmers’ market and saw these unpretentious little cuties.
‘What’s it? Ginger? Yam?’
‘It’s Jerusalem artichokes.’ The woman owner smiled.
‘They are really good after roasted!’ The other customer approached.
‘How to cook it?’
‘Just like you do to the potatoes!’ The owner explained.
‘Alright! Let’s try!’ That’s our first met with Jerusalem artichoke.
Jerusalem Artichoke is Artichoke?
If you Google Jerusalem artichoke, you’ll find out it has nothing to do with globe artichoke, nor Jerusalem lol. It’s not from Middle East, but North America!
The naming of this plant brings varied explanations, but most believe the Italians called it girasole (sunflower), and the English turned it to Jerusalem due to similar pronunciation. As it tastes similar to artichoke, hence a strange name is derived!
Actually, Jerusalem artichoke is the tuber of a kind of sunflower, so it is also named Sunchoke. Surprise! Right?
And the naming is not over yet, one more name you need to know – Fartichoke.
Wait a Moment…Fartichoke?
Yes, you heard it right.
Jerusalem artichoke may make you feel gassy since it contains one kind of carbohydrate, inulin, which cannot be broken down by the human digestive system.
Indeed, my tummy rumbled after eating, but only once, whilst Curry Boy was totally fine.
How to Cook and is it Tasty?
Although these little tubers might be linked to a bad reputation, some chefs still put them on the menu, like purée, soup and arancini. I guess the downside may not happen to everybody, and it also depends on how to cook it.
Being lazy, I roasted the Jerusalem artichokes without peeling. I find that its browned skin gives a nice texture and bite which I like. I treated it like a potato. Simply seasoned with salt, pepper and rosemary, then roasted until golden, served as a side dish to fried fish.
Texture-wise, it was like an undercooked potato – crunchy inside with blistered skin. It gives a slight nuttiness and sweetness similar to the globe artichoke, but less sweet than parsnip – quite unique I’d say.
Roasted Jerusalem Artichoke Recipe
Roast them like you do to the potatoes. Simple seasonings – salt, pepper, herbs and oil. Enjoy!
Ingredients
- 220 g Jerusalem artichoke
- 1 sprig of rosemary
- garlic powder
- salt and pepper
- a glug of olive oil
How to Make
- Preheat oven to 180ºC fan mode/200ºC.
- Use a vegetable scrubber to thoroughly clean the Jerusalem artichokes. Remove any roots and knobs. Then cut them into big chunks.
- Boil a pot of salted water and throw them inside to boil for 5 minutes or so. Drain and pat dry.
- Put them on a lined try, season with salt, pepper and rosemary, then coat evenly with olive oil. Roast for about 25-30 minutes until they take on good colour.
