Jerusalem Artichoke


Preparation info

  • Serves


    • Difficulty


Appears in

The Cook's Book of Everything

The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


Neither from Jerusalem nor an artichoke, this winter root is a relative of the sunflower (in Spanish, ‘girasol’, mispronounced in English as ’Jerusalem’). They have a mildly sweet, smoky flavour. Thinly slice and add raw to salads, boil or roast like potatoes or use to make wonderful velvety soups and mashes. When cut, drop into acidulated water to stop them going brown. Jerusalem artichokes have a reputation for causing flatulence. This can be countered with a pinch of asafoetida.

To roast jerusalem artichokes, first scrub 750 g (1 lb 10 oz) jerusalem artichokes, then toss in 2 tablespoons olive oil with plenty of seasoning. Put in a roasting tin and roast in a 200°C (400°F/Gas 6) oven for about 40 minutes, or until tender, then drizzle with a little hazelnut or walnut oil. Serve as a side dish, or to use in a salad, toss with rocket (arugula) leaves and fried cubes of bacon.