9 Jerusalem Artichoke Recipes to try for Dinner Tonight (2024)

FAQs

How to eat Jerusalem artichokes? ›

Jerusalem artichokes taste great in a variety of different dishes. Like other root vegetables, they can be roasted, sautéed, fried, or even sliced thinly and made into chips (crisps). They can also be used raw in salads, or puréed to make delicious soups, risottos and chowders.

For a simple yet delectable dish try roasting or sauteing your tubers with your favourite mushrooms of the season. The mushrooms are ideal bedfellows for Jerusalem artichokes as they have a woody, earthy, wintery feel to them, which pairs wonderfully with the sweeter creamier taste of the artichokes.

The vegetable is made of a carbohydrate called inulin, he explained, instead of the tuber's typical starch, and inulin has an Ex-Lax-like effect on the human digestive system—we can't digest it naturally, so our gut bacteria go to town.

Before using Jerusalem artichoke for our recipes, it must be properly cleaned; wash it well under running water and, if necessary, scrub it with a brush to remove traces of soil and impurities. Dry it, peel it with a potato peeler, and cut into slices with the help of a knife.

Modern science concurs: “Boiling Jerusalem artichokes in an acid such as lemon juice or vinegar will hydrolyze the inulin to fructose and small amounts of glucose,” Rastall advises.

Jerusalem artichokes are very versatile. You can eat them raw or cooked. They can be mashed, roasted or sautéed. They can be dried and ground into flour.

Storage. Jerusalem artichokes are not famed for their staying power but should keep for a couple of weeks in the veg locker of a fridge, and inside a paper bag left in a cool, dark place for a little longer. Don't wash them if you want them to keep.

The sweet and slightly wild taste of lamb well lends itself to a marriage with artichoke hearts. So do other animal proteins, such as chicken or eggs. With aromatic herbs such as thyme, parsley, basil and Roman mint. Slight hints of menthol counterbalance the bitter notes.

But before you stock up on Jerusalem artichoke to reap their wonderful health benefits, Glass warns to start slow and ensure you can tolerate the vegetable. This is because the high fiber present, called inulin, is known to cause digestive issues, including stomach discomfort and gas, in some people.

They are rich in iron to give you energy, along with potassium and vitamin B1, which support your muscles and nerves. Although they're sweet, their starchy fibre stops any spikes in blood sugar levels – indeed they have a lower glycemic index (GI) score than potatoes – and they aren't fattening.

What organ is artichoke good for? ›

Liver Health

A few small studies have shown that artichoke can improve liver function for people with nonalcoholic fatty liver disease.

Jerusalem artichokes (Helianthus tuberosus) are rich in inulin, a form of starch that is not easily broken down by our bodies. Eat a lot at once and there's no beating around it – you will fart a lot. The trick is to allow your body to adapt slowly – little and often.

The nutty flavour from the Jerusalem artichoke works wonderfully with rosemary, garlic, lemon and hazelnuts. Paired with a classic beurre noisette, wilted spinach, toasted hazelnuts and lemony parmesan, this vegetarian dish is the perfect winter recipe - guest ODDBOX chef Camille @callherchef.

Jerusalem artichoke (sunchoke, Helianthus tuberosus) is a Native American food plant closely related to the common sunflower (Helianthus annuus). White mold is a major disease of both Jerusalem artichoke and sunflower. Sometimes called Sclerotinia stem rot, it is caused by the fungus Sclerotinia sclerotiorum.

Eating too many artichoke leaves can result in several side effects. These side effects include abdominal pain, diarrhea, and flatulence. Artichoke leaves contain a high amount of fiber, and consuming excessive amounts can lead to digestive discomfort.

Just scrub them clean - there's no need to peel them (should you wish to, a teaspoon works well). If you do peel them, drop them into acidulated water until you're ready to use them because the flesh discolours quickly. Keep an eye on them while cooking as they can turn to mush quite quickly.

The edible part of the Jerusalem artichoke is its tuber or the swollen end of the underground stem, which has a crisp texture like that of a water chestnut. When cooked, the Jerusalem artichoke has a soft, nutty flavor similar to potatoes.

Jerusalem artichokes are sweet, nutty, with a hint of vanilla, and have a delicate artichoke flavour. They are actually incredibly versatile and have been celebrated by chefs in both savoury and sweet recipes.

Jerusalem artichokes are rich in many vitamins and minerals, including vitamin C, iron, and potassium. Boost gut health. They are also rich in an important fiber called inulin. Inulin is a prebiotic fiber that feeds your good gut bacteria and improves the balance of your gut microbiome.