Jerusalem artichokes are a knobbly small tuber that is often mistaken for ginger. Despite the name they are no relation to artichokes nor do they have any connection to Jerusalem being native to North America.
Selection and Storage
Choose Jerusalem artichokes that are firm with as few knobs as possible. Store in the refrigerator or a cool, dark place.
Jerusalem Artichokes are in season from May-October.
Trim the large knobs off Jerusalem artichokes and peel before using. Jerusalem artichokes discolour once cut so to prevent put cut artichokes into acidulated water (water to which lemon juice, salt or vinegar has been added). Jerusalem artichokes can be sliced thinly and eaten raw, boiled and steamed and then sautéed, used in soups, or cooked and then pureed or deep fried and made into chips. Jerusalem artichokes are good with cream, lemons, potatoes, veal, chicken, prawns, chives, parsley and spinach.
Jersusalem artichokes are a good source of Thiamin, Phosphorus, Potassium and iron as well as vitamin B1. They are good for maintaining healthy gut bacteria.