Jerusalem artichokes are also known as "sunchokes." They are tubers in the garden sunflower family that resemble ginger root and have a similar texture to potatoes. They are found in the produce section; however, they are often not labelled as Jerusalem artichokes. Look for sunchokes or sunroots when shopping for these tubers. They can be prepared in a variety of different ways for dining pleasure.
- Skill level:
- Moderately Easy
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Things you need
- Vegetable brush
- Paring knife
- White vinegar or lemon juice
- Olive oil
- Sauce pan
Wash the Jerusalem artichokes under running water and use a vegetable brush to scrub off the excess dirt from the skin.
Cut off any bad spots from the skin with the paring knife. Do not peel the tuber, however, because the majority of the nutrients are located immediately under the skin.
Fill a bowl with cold water and a dash of white vinegar or lemon juice. Place the washed and trimmed artichokes into the water to keep them from discolouring until you are ready to use them.
Choose how you will use the prepared Jerusalem artichokes. Slice or chop the Jerusalem artichokes. Place them into a stir fry. Cook them for up to 5 minutes until they are tender. Brush them with olive oil and bake them in a shallow pan at 176 degrees C for 30 to 45 minutes. Stir after approximately 20 minutes. Steam the artichokes in a steamer for 10 minutes until they are soft. Mash in the same way as potatoes. Boil them in water until they are soft in the same fashion as potatoes.
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