Grow to Love ..... Jerusalem artichoke

Grow to Love... Jerusalem Artichoke

Why love... Jerusalem Artichoke? 


It’s lumpy, knobbly and arguably the most delicious of tubers with a nutty almost mushroomy flavour and a nice sweetness too.

It has surely the world’s most misleading name, the Jerusalem artichoke is not related to other artichokes, nor does it have anything to do with Jerusalem.

It is the root of a plant belonging to the same family as the sunflower and Jerusalem is thought to come from the Italian for sunflower – girasole. They are in season all the way from the autumn until early spring - so they’re a great winter treat.

Did you know?


  • Jerusalem artichokes are native to North America having been cultivated by the natives as long ago as the 15th century.  
  •  Also known as sunchokes, they were brought to Europe from Canada in the 17th century by explorer Samuel de Champlain.
  • They can be peeled like potatoes but they discolour quickly so store them in water with lemon juice.

Top tips


  • Treat them like guest potatoes and try them as an alternative to spuds in all sorts of dishes. They can be roasted, boiled, sautéed, pureed, mixed in a salad raw and they go best with something salty - bacon or smoked fish for instance.
  • Cut scrubbed and peeled artichoke into small chunks, drizzle with oil and roast them until golden - serve with rich meat.
  • When raw they have a lovely crunch, so grate them and toss them in a leafy salad with cheese, walnuts and vinaigrette.
  • They make a wonderful mash, either on their own or half and half with potatoes – good served with fish. 

Recipe suggestions

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