Vegetarian Recipes With Jerusalem Artichokes

Crispy and sticky on the outside, soft and buttery on the inside, and with a slightly nutty flavour, roasted Jerusalem artichokes are a delicious alternative to roast potatoes and other similar sides.

We first tried Jerusalem artichokes when we got them delivered as part of a weekly veg box, then decided to grow our own in the garden. You can prepare them in a few different ways, but nothing beats the simplicity of roasting in the oven.

I create new content every single week. Subscribeto keep in touch and get a free download ofThe Vegan Kitchen – My Top 10 Tips

Roasted Jerusalem Artichokes With Braised Garlicky Kale [vegan]

The Jerusalem artichoke – also known by names such as sunchoke or sunroot – is a root vegetable first cultivated in the Americas. Technically a species of sunflower (

Despite their similar names, Jerusalem artichokes are very different to globe artichokes (also known as French artichokes or green artichokes). These come from a different plant and are valued for their edible flower head, with the 'heart' often removed and cooked.

Jerusalem artichokes have a sweet and nutty flavour with a texture similar to very soft potato when cooked. They can be cooked in a variety of ways (as well as eaten raw), but my favourite method is to simply roast with a little oil, salt, and pepper.

Jerusalem Artichokes With Lemon And Rosemary Recipe

This plant is better suited to cooler climates, and we've grown them ourselves at home in Sheffield, UK. I can tell you from experience that the plants grow very tall (3-4 metres), so it's best to put them in a part of the garden with a bit of a wind shield if possible!

We started digging them up around October/November, and had a pretty good yield from about 12 plants (the roots pictured below came from about two plants). 🌱

Cut the artichokes into similar bite-sized pieces, i.e. larger ones into quarters and smaller ones left whole. Drizzle 1 tablespoon of oil in a large oven dish and add the artichokes.

Creamy And Velvety Jerusalem Artichoke Soup

For extra flavour, squeeze over a little lemon juice before serving. Roasted artichokes are a delicious side to include along with mains such as grilled king oyster mushrooms, teriyaki tofu steaks, or vegan haggis.

You can peel the artichokes to remove the outer layer, but the knobbly surface makes this quite difficult. I usually don't bother and just scrub them thoroughly instead.

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

Recipe Roasted Jerusalem Artichoke, Chestnut And Thyme Velouté

Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

Other flavours: Try roasting the artichokes along with garlic cloves and rosemary sprigs, or sprinkle with spices such as cumin and smoked paprika.

Calories: 155 kcal Carbohydrates: 30 g Protein: 3 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Sodium: 298 mg Potassium: 730 mg Fiber: 3 g Sugar: 16 g Vitamin A: 34 IU Vitamin C: 7 mg Calcium: 24 mg Iron: 6 mgThese Roasted Jerusalem Artichokes are crispy, caramelized and so addicting. I'll show you how to pick out good Jerusalem artichokes to make this side dish.

Parmesan Roasted Jerusalem Artichokes » Dish Magazine

The other day I came across this awesome list of ''Ugly Vegetables on CNN.com. And while I pride myself in being very diverse with my cooking and ingredients, there were several vegetables on this list that I have never heard of. (What the heck is a cardoon??)

So when I saw Jerusalem Artichokes at Whole Foods soon after, I knew I had to try them! I put them in my shopping cart right away. I was going to figure out how to cook them later. Minor details.

I came home and did what everyone does: I googled Jerusalem Artichokes to learn more about them and how to cook them. Here is everything I learned.

Jerusalem Artichokes, Chorizo Migas Recipe / Riverford

Of a plant. They look kind of like ginger roots, but they couldn't be more different. Jerusalem artichokes are the roots of these awesome flowers! I see these flowers all over the place and think they are so pretty - I love colorful bright flowers. I had NO IDEA they had such a tasty edible root underneath there.

The biggest obstacles to trying new fruits and vegetables are (1) picking out the good ones and (2) figuring out how to cook them.

Picking out Jerusalem artichokes is simple. Just make sure you grab pieces that are firm and feel like they would be crisp. Make sure they are not getting soft or moldy anywhere. Look for potential mold around the knobby parts of the Jerusalem artichoke. I have to mention the mold and soft part because Jerusalem artichokes are not as common a purchase as other vegetables, so you want to make sure they haven't been sitting in the grocery store for too long.

Autumn Jerusalem Artichoke Variation

If you can find Jerusalem artichokes that don't have have too many knots and knobs on them, it will be easier to clean them for cooking. There's nothing wrong with the knobs, they just need to be scrubbed a little harder to make sure they're clean.

Jerusalem artichokes are DELICIOUS when they are roasted. Right when you bite into them you might think it tastes like a juicy crispy potato, but in a few seconds you really taste the difference.

No need to peel Jerusalem Artichokes! Just give them a good scrub, making sure to scrub really well around the knobs to get any dirt out.

Jerusalem Artichoke Lentil Burgers

You can eat Jerusalem artichokes raw. But they taste much better cooked. Cooking them (especially roasting) brings out their natural sweetness and aroma. And it gives them the beautiful golden brown crispy color.

Making roasted Jerusalem artichokes is super simple and you need only a few ingredients. Just toss the chopped pieces in olive oil, garlic, salt, and pepper and load them up on a large baking sheet. Don't overcrowd the pan. You'll want to make sure the pieces aren't touching so they get nice and crispy.

The origin of the Jerusalem part of the name is uncertain. Italian settlers in the United States called the plant girasole, the Italian word forsunflower, because of its familial relationship to the garden sunflower (both plants are members of the genusHelianthus). Over time, the namegirasole(pronounced closer to[d͡ʒiraˈzu:l] in southern Italian dialects) may have been changed to Jerusalem.

Roasted Jerusalem Artichokes With Romesco Sauce Recipe / Riverford

You can roast Jerusalem artichokes longer than 20 minutes (try 25 - 35 minutes) if you like your vegetables softer instead of crunchy.

Calories: 291 kcal (15%) | Carbohydrates: 39 g (13%) | Protein: 4 g (8%) | Fat: 14 g (22%) | Saturated Fat: 1 g (5%) | Sodium: 301 mg (13%) | Potassium: 972 mg (28%) | Fiber: 3 g (12%) | Sugar: 21 g (23%) | Vitamin A: 215 IU (4%) | Vitamin C: 11.7 mg (14%) | Calcium: 32 mg (3%) | Iron: 7.8 mg (43%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

Sunflower Seed Loaded Jerusalem Artichoke Chips

I have a pound of these in my CSA this week. Going to try them this weekend. These are a perfect prebiotic (insoluble fiber) and wonderful for gut microbiome; hence, the gas and other G.I. symptoms mentioned in previous comments. Looking forward to trying them using this recipe

Hi Kate A friend just gave me a bunch of Jerusalem artichokes from her garden so I’m glad to find this recipe. As to your question, “What the heck is a cardoon?” I have eaten these in Italy and loved them. I have never seen them for sale here so I planted some seeds (in the above friend’s garden, because I can’t grow a thing!). Cardoons look like huge stocks of celery with rippled edges. They are a late fall vegetable and in Italy, popular at Christmas. Italians like to parboil them, then fry them in a light batter and sprinkle with parmigiana. I have also had them stewed with onions and tomato. Cardoons taste a bit like artichokes; it’s hard to describe the taste. One warning is that they are hugely labor intensive because they have strings in them like celery. But unlike celery the strings are totally inedible and need to be pulled off. In Italy friends sit around the table doing this together. Thanks again for the cooking help. Your mom’s friend Paula

Hi Paula!! Enjoy the Jerusalem artichokes! And the recipe you describe for cardoon sound really good (even if labor-intensive), I hope I get to try them sometime.

Roasted Jerusalem Artichokes With Lemon Thyme

Ha ha! I've been growing them for a few years and just tried them with this recipe last night. Totally delicious! But it all started with gas, and then more gas, and then horrible diarrhea and cramping for a good chunk of today. I even took my temperature a couple times to make sure I wasn't coming down with something else. Maybe I need to just eat a little when I eat them. Maybe add some vinegar into the roasting mixture? I think