jerusalem artichoke

Roasted sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender. An EASY and healthy vegetable side dish for fall or winter! 

Roasted Sunchokes 

lb sunchokes (sometimes referred to

extra virgin olive oil,

salt

black pepper

thyme,

Preheat the oven to 425 degrees Fahrenheit (220...

Preheat the oven to 425 degrees Fahrenheit (220 C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a standard sheet pan. Be sure to leave space between them, as they will enable them to caramelize evenly.

Roast for 18-22 minutes, flipping the pieces halfway...

Roast for 18-22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender. If necessary, drizzle them with a touch more olive oil to prevent any sticking.

Gently toss with fresh chopped thyme and a light...

Gently toss with fresh chopped thyme and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.

These knobby-looking jerusalem artichokes (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

Crispy Jerusalem Artichokes with Aged Balsamic

olive oil

Jerusalem artichokes (sunchokes), scrubbed, quartered

salt and black pepper

rosemary

¼ cup (½ stick) unsalted butter

balsamic vinegar

When shopping for this sunchokes recipe, you may find them under the name Jerusalem artichokes. Balsamic vinegar smacks some sass into them.

Bon Appétit

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.

Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.

Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.

Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

Pan-Fried Jerusalem Artichokes in Sage Butter Recipe

Pan-Fried Jerusalem Artichokes in Sage Butter

butter, divided

Jerusalem artichokes*, scrubbed,

coarsely torn fresh sage leaves, divided

lemon juice

Italian parsley

Melt 1 tablespoon butter with olive oil in large nonstick skillet over medium-high heat. Add Jerusalem artichokes and half of sage. Sprinkle with salt and pepper. Sauté until brown and just beginning to soften, turning frequently, about 10 minutes. Using slotted spoon, transfer Jerusalem artichokes to shallow serving bowl. Add remaining 2 tablespoons butter and sage to skillet; fry until sage darkens and begins to crisp, about 30 seconds. Add lemon juice; simmer 1 minute. Pour lemon-sage butter over Jerusalem artichokes in bowl, tossing to coat. Season with salt and pepper. Sprinkle with parsley.

This knobby vegetable has no relation to the artichoke—it’s the tuber of a type of sunflower. Look for small, evenly sized ones so they’ll cook at the same rate and pair with salsa verde.

Jerusalem Artichokes with Salsa Verde

artichokes

olive oil, divided

anchovy

garlic cloves, finely grated

½ cup chopped fresh flat-leaf parsley

drained capers, chopped

red wine vinegar

red pepper flakes

Preheat oven to 450°. Toss Jerusalem artichokes with ¼ cup oil on a baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft, 25–30 minutes.

Mix anchovies, garlic, parsley, capers, vinegar, red pepper flakes, and remaining ¼ cup oil in a small bowl; season with salt and pepper. Serve with Jerusalem artichokes.

Straight out of the streets of Jerusalem is the iconic sesame coated oval bagel, time to bring that to your home.

Jerusalem Bagel Recipe Straight Out Of The Jerusalem Market

white sugar

¼ teaspoons of active dry yeast

water

Bob's Red Mill All Purpose Flour

Sesame Seeds

Olive oil (for dipping)

Zaatar (for dipping)

https://content.jwplatform.com/manifests/5P0agB4z.m3u8

Jerusalem Bagel

The unusual savoury tang of Jerusalem artichokes works well with the wild flavours of game. This dish is crispy on the outside and soft on the inside, just how we like it

Crispy Jerusalem artichokes with roasted garlic & rosemary

Jerusalem artichokes

garlic bulb, cut down the middle

tbsp rosemary leaves, chopped

tbsp rapeseed oil

mace

butter

Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.

To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.

Sunchoke Puree

sunchokes (also called Jerusalem artichokes)*

Yukon Gold potatoes

(1/4 stick) butter

Fill large saucepan with water. Peel sunchokes, 1 at a time; cut into 1-inch pieces and immediately place in pan of water to prevent browning. Add potatoes; sprinkle generously with salt and bring to boil. Reduce heat to medium and cook until sunchokes and potatoes are very tender, about 12 minutes. Drain well. Transfer sunchokes and potatoes to processor; add butter and puree until smooth. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat before serving.

A delicious Jerusalem artichoke/sunchoke recipe to accompany many main course dishes.

Sunchoke Recipe (Side Dish)

onion (large, organic)

lb sunchokes ((aka sunflower chokes or Jerusalem artichokes))

red bell pepper (medium, organic)

yellow bell pepper (medium, organic)

Tbsp extra virgin olive oil

black pepper ((optional))

Peel, and slice the onion and the red pepper into long strips. You do not need to peel the sunchokes, just trim, wash and slice into bite-sized pieces.

Place the cut sunchokes in a bowl.

Pour some olive oil over them and toss to coat well. Preheat the air fryer or oven, or you can even use a frying pan with oil. Add the sunchokes when ready, and cook, tossing about every 5 minutes

In a frying pan, over medium high heat, add the olive oil, then add the sliced onions, and salt. Sauté for 3 or 4 minutes, then add the sliced peppers.

Continue to cook until the vegetables are done to your liking (I sauté for another 8-10 minutes.) Add more salt, taste, and adjust as needed.

The sunchokes should be ready at this time, remove from the air fryer, add salt as desired, then add them to the pan of vegetables.

Toss gently to mix well. Taste for salt and add if needed; also add pepper, if desired.

Transfer to a warm serving dish and serve immediately.

Just tried this the other day and oh my! Where have sunchokes been all my life? They really have an artichoke flavor, which I love! This side dish is amazing! So easy to make, too. Thanks for a new vegetable and flavor in my repertoire, I'm going to try the soup next!

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Top 8 jerusalem artichoke recipes from across the web

The most viewed jerusalem artichoke recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Sunchokes

Crispy Jerusalem Artichokes with Ag...

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Jerusalem Bagel Recipe Straight Out...

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The most viewed jerusalem artichoke recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine