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Market Haul

Market Haul: Jerusalem Artichoke

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This week's market haul: a root vegetable going through an identity crisis.


Market Haul Week 2

"Jerusalem artichoke" is a bit of a misnomer. Neither from Jerusalem, nor an artichoke – it’s a slightly confused specimen. Perhaps we should all just stick with its other moniker and refer to the knobby-looking, yet delicate-tasting root vegetable as the sunchoke.

When you spot them at a farmers market near you, I urge you to look past their awkward appearance and give them a try. They’re inexpensive, versatile, don’t need to be peeled, and can be used both raw and cooked. Sunchokes will happily play a supporting role to more extroverted ingredients (especially when paired with chicken, parsnips, and beets), but their sweet, delicate flavors really shine when prepared simply (such as pan-roasted with a touch of salt and pepper).

Have you ever tried or prepared sunchokes before? Share your favorite recipe ideas below!

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About the Author
Natalie Ghio
Natalie Ghio

Besides composting, I love traveling, yoga, exploring new flavors, supporting local farms, and cooking for friends at my home in Brooklyn.

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  • verna h. 2 years ago
    I usually call these Fartichokes for giggles!!
  • verna h. 2 years ago
    Beware they do spread an awful lot. Also they are known to cause a lot of gas on your stomach. Great peeled and boiled like regular potatoes, than add butter, and sour cream.
  • Denise P. 2 years ago
    Love these! But be prepared, they spread and are hard to get rid of.
  • Debra H. 2 years ago
    I've always wondered how to use them. Thanks for the great tips!
  • Mollyann H. 2 years ago
    We love Jerusalem Artichokes and grow them in our yard. I love to huge plants and the bright yellow flowers. But, if they continue to produce like they have so far, we are going to need lots of new recipes!
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