VegBox Recipes

Jerusalem Artichoke

Jerusalem Artichoke 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.

Buy?
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.
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.
Cook?
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.

More Jerusalem Artichoke Information

The Jerusalem Artichoke 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!

Jerusalem Artichoke And Carrot Salad
This salad recipe, generously provided for us by Abel & Cole, is delicious with a toasted cheese sandwich or with potatoes.
Ingredients
Serves 4

400 g carrots, well scrubbed and trimmed
400 g Jerusalem artichokes, well scrubbed
2 tablespoons chopped fresh dill or tarragon
2 tablespoons olive oil or walnut oil
3 tablespoons fresh lemon juice
2 tablespoons capers, rinsed
Salt and pepper to taste


Method
  1. Whisk together the herbs, oil, lemon juice and capers; season to taste with salt and pepper.
  2. Set aside.
  3. Grate, shred or julienne the carrots and place in a large bowl.
  4. Thinly slice or julienne the Jerusalem artichokes (or cut into thin matchsticks); add to the carrots, and immediately add the vinaigrette and toss together.
  5. Cover and let it sit at room temperature for 30 minutes, before tossing again and serving.


With thanks to Abel & Cole.
Cupboard-To-Table

40 mins

Suggested Jerusalem artichoke Recipes

Gratineed Jerusalem Artichokes

This recipe has been shared with us by Mike and Denise Tolson. In their house, their kids call jerusalem artichokes "FARTichokes"! They tell me that "distressing effects do subside if you eat them regularly - honest." Thanks so much for sharing this with us, folks!

Jerusalem Artichoke & Vegetable Soup

This recipe has been provided by Moelyci. They operate a box scheme in Gwynedd.

Jerusalem Artichoke And Carrot Salad

This salad recipe, generously provided for us by Abel & Cole, is delicious with a toasted cheese sandwich or with potatoes.

Jerusalem Artichoke Soup

This yummy soup recipe, generously provided to us by Abel & Cole, is thick and hearty - perfect for the cold season.

Jerusalem Artichokes In Wine, Rosemary And Cream

This delicious recipe, generously provided by Abel & Cole, is luxurious enough for special occasions, yet so easy to prepare you could easily rustle it up on a dark night after work.

Jerusalem Artichokes With Pine Nuts

This is a lovely way of serving Jerusalem artichokes. The garlic and ginger give the dish a spicy, warming feel, while the toasted pine nuts beautifully compliment the flavour of the artichokes.

Oh-So-Simple Jerusalem Artichokes and Sauteed Onions

This truly oh-so-simple recipe was provided by Polly B from Holymoor. How about serving this dish with rice for a substantial meal, or with hunks of bread at lunch time?

Sauteed Jerusalem Artichokes

This recipe has been shared with us by Mike and Denise Tolson. In their house, their kids call jerusalem artichokes "FARTichokes"! They tell me that "distressing effects do subside if you eat them regularly - honest." Thanks so much for sharing this with us, folks!

Got one? Send us your recipe!

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