Jerusalem artichokes - top tips
Monday, 12th March 2018 by Chen
Jerusalem artichokes

These nutty little nuggets are actually no relation to the globe artichoke, but are said to have a similar flavour. They also have nothing to do with Jerusalem. That part of their name comes from the french word girasole (sunflower), because the pretty yellow flowers are similar to the sunflower and turn towards the sun as they grow. Unfortunately, their gassy reputation is deserved, so best not to eat them if you are about to spend time in a confined space with someone you want to impress! 

There is no need to peel the roots but they do need a good scrub to get the mud off them.


Simple roasted artichokes

One simple and delicious way to prepare them is to roast them. Heat the oven to 200C and put 2tbs oil in a roasting pan to heat up. Scrub and cut the artichokes in half then lay them open side down in the oil. Roast for 40-50 minutes until the cut side is lightly brown and caramelised - and the inside is soft and sweet.

Scatter liberally with sea salt, chopped parsley and a generous squeeze of lemon juice before serving. 


Raw artichoke salad

Jerusalems are delicious raw - they have such a distinct nutty flavour and the texture is a bit like kohl rabi or turnip. Slice it thinly, perhaps using a peeler and toss with a mustard vinaigrette, rocket and shavings of parmesan.


If in doubt, pickle it!

Jar them up with vinegar, sugar and water to preserve them. Try this pickling recipe.