How to Cook Jerusalem Artichokes

Name: How to Cook Jerusalem Artichokes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Jerusalem artichoke 1.8 lbs; Parsley minced 2 spoonfuls; Garlic 2 cloves; Vegetable broth about ¾ cup; Extra virgin olive oil 5 spoonfuls; Fine salt to taste; Black pepper to taste; Lemons 1

197

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 197
Carbohydrates g 26.1
of which sugars g 14.6
Protein g 3.4
Fats g 8.7
of which saturated fat g 1.28
Fiber g 3.9
Sodium mg 328

Difficulty: Easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Very low

PRESENTATION

Golden brown and packed with earthy flavor, Jerusalem artichokes bring a fun, unexpected twist to the family table. Whether using these sunchokes as a star in a Jerusalem artichoke side dish or letting them shine alongside meals, their subtle sweetness and silky inside stand out every time. Kids usually love the way creamy roasted Jerusalem artichokes come out with a crispy bite, while adults appreciate their interesting taste – something like artichoke mixed with potato, just a little nuttier (always a NICE surprise in any dish). That light, almost buttery flavor pairs up with poultry, fish, or even hearty salads, which turns regular dinner nights into special moments. Sunchokes always look great on the plate, especially with their rustic, golden color, making them feel both inviting and DELICIOUS no matter what main course they sit next to. Whenever everyone wants something a little different for gatherings or cozy nights at home, these tubers absolutely work – they keep meals exciting, while still feeling familiar and family-friendly. Home cooks with all experience levels find these tubers surprisingly VERSATILE with tons of good options for mixing things up at dinnertime…plus, they just taste really GREAT with common herbs or spices (think rosemary, thyme, or a sprinkle of sea salt).

Families busy with weeknight meals love the practical side of Jerusalem artichoke recipes – not only do they add a nice touch of variety, but the nutrition of Jerusalem artichokes also makes every meal feel a bit healthier. These tubers pack a punch with fiber, iron, and potassium, so you get flavor and a boost of daily nutrients...that’s a win-win when you want more out of your go-to vegetables. Because the texture turns out so well when roasted – crispy outside, soft center – sunchokes fit right into anything from quick lunches to bigger celebrations. As a friendly tip, easy sunchoke recipes let families experiment with bold new sides or fresh spins on old favorites – nothing too fancy, just really satisfying, moist, and tasty for everyone. Need something kid-friendly? These work in lunchboxes, too – just slice, add a dip, and snack away (lots of kids will eat them up before the main course comes)! Reliable, flavor-forward, and naturally adaptable, Jerusalem artichokes are one of those ingredients you’ll come back to again and again for their dependable greatness and simple family-pleasing FLEXIBILITY.

INGREDIENTS: Jerusalem artichoke 1.8 lbs (800 g); Parsley 2 spoonfuls - minced; Garlic 2 cloves; Vegetable broth ¾ cup (200 ml) - about; Extra virgin olive oil 5 spoonfuls -; Fine salt to taste; Black pepper to taste; Lemons 1

Preparation

How to prepare How to Cook Jerusalem Artichokes

To cook sautéed Jerusalem artichokes, start by cleaning the Jerusalem artichoke tubers. First, rub your hands with some lemon juice, because Jerusalem artichokes, like artichokes, tend to darken and leave your fingertips black. Also prepare a bowl of acidulated water (with lemon juice) to immerse them once cleaned. With a small knife, scrape the skin of the Jerusalem artichokes to remove dirt and hard parts 1. Wash them well and immerse them in the acidulated water to prevent them from darkening. Drain and rinse the Jerusalem artichokes, cut them into thin slices about 1/10 inch thick, using a sharp knife or a mandoline 2 and prepare a non-stick pan where you will heat the extra virgin olive oil and brown the garlic cloves cut into pieces 3.

Then pour the Jerusalem artichokes into the pan 4. Salt them, mix them to flavor, and continue cooking with the lid on for about 15 minutes, occasionally adding a ladle of vegetable broth to prevent them from drying out too much 5. A few minutes before the end of cooking, add chopped parsley, a good grind of pepper, and mix well 6. The Jerusalem artichokes should be cooked but still quite crunchy. Serve the sautéed Jerusalem artichokes hot as a side dish for a meat dish or with other vegetables.

Advice

Jerusalem artichokes can also be eaten raw, in salads, in purées, or used in the preparation of savory pies and vegetable flans.

Curiosities

The Jerusalem artichoke is a knobby tuber of North American origin, which was brought to Europe in the 17th century. Still little known in Italy, it is especially widespread in Piedmont, where it is consumed with bagna cauda.

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