How to cook Jerusalem artichoke
Information for Jerusalem artichoke in our free cooking ingredients collection.
Jerusalem artichoke
Paradoxically, the Jerusalem artichoke is neither an artichoke nor from Jerusalem. This vegetable is the thick, brown-skinned root of a variety of sunflower. The mature tubers or roots, most of which are 3 to 4 inches long and about half as thick, resemble small, lumpy Irish potatoes. The white flesh of the Jerusalem artichoke is usually described as nutty, sweet, and crunchy.
Family - Compositae
Scientific name - Helianthus tuberosus
Common name - Jerusalem artichoke, sunflower artichoke, sunchoke, topinambour
A good source of thiamin and iron
Varieties
Jerusalem artichokes exist in both red and white-skinned varieties. Smooth Garnet and Brazilian Red are red-skinned varieties. White-skinned varieties such as the New White Mammoth and Brazilian White have a clean, white skin and are also more rounded than the redtinted ones. Other varieties include the Golden Nugget, which has carrot-like tubers; Stampede, a quick-maturing variety with large tubers; and Dwarf Sunray, which is a small variety. Modern varieties produce less knobby tubers that are easier to peel.
Origin and botanical facts
One of the few vegetables that is native to the North American plains, the Jerusalem artichoke is indigenous to the lake regions of Canada. In the United States, it grows as far south as Arkansas and Georgia. Reportedly cultivated by American Indians before the 16th century, the tuber prefers to grow in damp places with good soil. It is a hardy perennial that tolerates frost and can be left in the ground all year. The plants have stiff stems that may grow to a height of 10 feet, and some varieties produce small sunflowers late in the summer. Several tubers are produced at the base of each flower stalk.
How to cook Jerusalem artichoke
Jerusalem artichokes may be stored in a sealed plastic bag in the refrigerator for up to a week. After that, they lose moisture and become withered. Jerusalem artichokes can be eaten raw in salads or served with a dip. Although they should be washed thoroughly, they need not be peeled. If peeled, the vegetable should be immersed in acidulated water (dilute lemon juice) to prevent discoloration. The tuber also can be cooked in a variety of ways, including baking, boiling, mashing, or frying. It can also be prepared in combination with other vegetables. Added to soups, Jerusalem artichokes impart a sweet, nutty flavor.
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