The Jerusalem artichoke, (also known as Sunchokes), is a species of sunflower native to the eastern and southern United States. These plants are cultivated across temperate zones, including Ontario, for its tuber (similar to a bulb) which is eaten as a root vegetable.
Despite it’s name, these “chokes” have no relation to Jerusalem, or to artichokes (they are more like cousins, as they both are related to the Daisy family)!! Therefore, to avoid confusion, some people have started to call them “Sunchokes.”
How to Enjoy:
Jerusalem artichokes are similar to potatoes. Raw, they have the same crisp texture, and can be thinly sliced and eaten raw as part of a salad. They can also be boiled, steamed or sauteed, which brings out their subtle nutty flavour. They are often used to make delicious soup.
Storage: Jerusalem Artichokes should be stored in a cool, dry area away from light. They can also be stored in the vegetable drawer in the fridge, wrapped in paper towel or a tea towel, and sealed in a plastic bag for up to 3 weeks
Celebrating root veggies, this recipe is the best of both worlds…a creamy puree with crispy roasted J-chokes.