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This vegetable is often confused with root ginger, yet the two couldn't be much more different.
Jerusalem Artichoke has a tasty nutty flavour and is one of the best non-meat sources of iron, so it's well worth trying.
Go straight to jerusalem artichoke recipes.
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About Jerusalem Artichoke |
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The Jerusalem Artichoke is native to .
It has a flavour similar to globe artichoke, but with much less effort.
It looks like a nobbly potato or piece of ginger root. It is actually a tuber. It has a sweet, nutty taste and can be eaten cooked or raw and is an excellent source of iron.
One word of warning:
The Jerusalem Artichoke is well known to cause wind. If you've never had artichokes before, it's worth trying just a small amount first, until you know how you will react...
Did you know...?
Jerusalem Artichoke has nothing to do with Jerusalem or artichokes. In fact, it's a type of sunflower! |
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How To Choose |
Choose Jerusalem Artichoke tubers that feel firm, rather than soggy. Look out for any signs of mould growth.
If yours are going mouldy, don't eat them - compost them. |
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How To Store |
Should keep for up to 2 weeks in the salad compartment of the fridge.
Many people also successfully store them in a paper bag in a cool, dark cupboard or cellar. |
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How To Use |
Scrub the artichokes well - no need to peel, unless you want to.
Boil or steam, whole, for 15 to 20 minutes, until soft. If you slice them first, add some lemon juice to the water, to stop them discolouring, and cook for just 5 to 10 minutes.
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