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Jerusalem Artichoke
Jerusalem Artichokes are not from Jerusalem, and do not have a religious connection to the Holy Land at
all. Although I'm sure many of the good folks living in this region of the world have enjoyed these
potassium-rich vegetables, the name only serves as a confusing reminder that not all produce is named in
a logical manner. Perhaps we should all commit to calling them by their "other" official name, the
sunchoke.
The Jerusalem Artichoke doesn't have any relatives in the artichoke family, but is a member of the
sunflower family. The first recorded discovery of sunchokes in America apparently occurred in Native
Indian gardens along the eastern coastline in the early 1600's. French explorers who enjoyed these
tubers for the first time indicated they tasted like artichokes. The Indians called them "sun" roots.
The most common theory is that the term Jerusalem artichoke is a rough modification of girasole
articiocco, which means "sunflower artichoke," a name that was given to this tuber by the Italians. Yes,
Jerusalem Artichokes are tubers, and actually grow underground like potatoes. As with their cousin, the
sunflower, sunchoke plants can grow quite tall, as high as 12 feet in some cases. The sunchoke has a
delightful sweet, nutty flavor, and is a little crunchy when you bite into it.
Jerusalem Artichokes grow best in cool climates. The leading producing states are California,
Washington, and Minnesota.
Selection & Storage
For ease of preparation later, try to select Jerusalem Artichokes that are even in size. This may
prove to be difficult since they are often packaged in plastic bags in most markets, and often have a
wide variety of sizes within that bag. They should be firm, plump and have an obvious fresh appearance.
Avoid Jerusalem Artichokes exhibiting a greenish tinge or those with wrinkles, blotches, or signs of
sprouting. Protrusions and unevenness on the skin are perfectly fine. Stored in a plastic bag in the
refrigerator's vegetable bin, they will last at least a week, but I recommend you enjoy them right
away.
Preparation
Remember that sunchokes grow under ground, so when you start your preparation process, find a good
vegetable scrub brush and get busy! Scrubbing removes dirt and grit but not all the skin, and it
requires some elbow grease. Scrub them thoroughly, but avoid removing the skin since most of the
nutrients are found just below the surface.
Jerusalem artichokes are extremely versatile because they can be used raw or cooked, whole, diced,
sliced, or julienned. Coarsely chop and steam them over high heat for 5-7 minutes, and then add your
favorite seasonings to taste. They are excellent diced or shredded in stir-fry dishes, especially when
surrounded by other vegetables and a little extra virgin olive oil. Jerusalem Artichokes are also
wonderful sautéed, baked or boiled, and seasoned like you might season a baked potato. When raw,
they are a crisp and crunchy addition to a variety of salads and slaws, or served with a vegetable
dip, as a nice addition to a holiday platter. I recommend you cut them just before you are going to
serve them since Jerusalem Artichokes can discolor quickly. You can also soak them in water with
lemon juice to minimize this oxidation process.
Tony's Tip
Do not buy Jerusalem Artichokes impulsively… they are not in high demand in most parts of the country,
so it is important that you carefully inspect them to insure they are fresh before you purchase them.
Tony's Favorite Recipe
Roasted Jerusalem Artichokes
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Varieties
Western Jerusalem artichokes are beige and generally round, and look like a "knobby" new potato or a
knob of fresh ginger. The flesh is a creamy white color, and crispy or crunchy when you bite into it.
This variety tastes a lot like a water chestnut or even Jicama.
Mid-western or Northern Jerusalem artichokes look quite a bit like the aforementioned Western Jerusalem
variety, but they are usually longer and knobbier with a reddish exterior. This variety also offers a
sweet, slightly nutty taste, which is pleasing to most palates.
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