We’re more than halfway through winter. The veg bed was frozen solid when I went out with the fork last weekend, but there they were – a tangle of knobbly Jerusalem artichokes clinging stubbornly to the soil. In summer they stand tall as bold, bright sunflowers; by winter, they retreat underground, leaving no hint of the treasure beneath. You only find them by digging, cold fingers working through the soil until you hit those mud‑caked, knobbly tubers.
Despite the name, they’re not from Jerusalem and they’re not artichokes – the name possibly comes from the Italian girasole (sunflower), which makes perfect sense for this hardy, towering plant. Over time, girasole seems to have morphed into “Jerusalem” in English. You may also hear them called sunchokes – another nod to their sunflower heritage.
If you grow them, you’ll already know: once planted, they’re yours for good. Jerusalem artichokes multiply and make themselves at home, quietly waiting in the corner of the garden until you’re ready to bring them to the table.
The ‘Fartichoke’ Factor
Jerusalem artichokes have a bit of a reputation. They’re high in inulin, a prebiotic fibre that your gut bacteria love – which is good for them, but can leave you feeling little gassy. But like many foods, you just need to prepare them the right way:
- Parboil and discard the water before roasting or mashing.
- Cook them slowly – long, gentle roasting or simmered soup is easier on digestion than a quick fry.
- Add herbs like thyme, bay, fennel, or caraway – not only great for flavour, they may help digestion.
- Start with small portions if you’re new to them; your gut may adapt over time.
Cleaning
No need to peel – unless you enjoy fiddly work. A good scrub under running water with a vegetable brush is plenty. Trim away any stringy roots or dark spots and for really large knobbly Jerusalem artichokes, soak them in water first to loosen any packed‑in soil. If they’re especially big with deep crevices, break them apart before scrubbing so you can clean every surface.
How to cook Jerusalem Artichokes
With a texture somewhere between a potato and a nut they are creamy when roasted or blended, crisp when raw, but can also be fried like a potato chip.
Recipes & Ideas
- Roasted: Slow‑roasted with lemon and thyme until caramelised. Recipe below.
- Soup: Creamy Jerusalem Artichoke & Thyme Soup – blended with stock, onion, garlic for a creamy, earthy bowl. Recipe below.
- Pickled: Finely sliced or julienned, make a quick‑pickled with vinegar, sugar, and fennel seeds. They keep their crunch and brighten up a sandwich or salad.
- Crisps: Slice paper‑thin with a mandolin drop in a deep fryer for about 3 minutes or use an air fryer. Perfect for serving with and a side of plant-based mayo for dipping.
- Raw: Add julienned raw Jerusalem artichokes tossed with lemon juice to this Red cabbage slaw.
- Creamy Mash: Boil Jerusalem artichokes with a few potatoes until tender, then mash with olive oil, slow roasted garlic and plant-based cream, seasoned with sea salt.
Slow‑Roasted Jerusalem Artichokes with Lemon & Thyme
Serves 4 as a side
Ingredients
- 500 g Jerusalem artichokes, scrubbed, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Zest of a lemon
- 2–3 sprigs fresh thyme or ½ tsp dried
- 2 bay leaves
- Sea salt
- Ground black pepper
- Optional – crispy capers or peppery nasturtium capers
Method
Preheat the oven to 160 °C.
Parboil the Jerusalem artichokes for 5 minutes in salted water with the bay leaves, drain and discard the water.
Toss the artichokes with olive oil, thyme, lemon zest and season with a sprinkle of sea salt and freshly ground black pepper.
Place in a lined roasting dish and cover with foil (preferably compostible) and roast for 30 minutes before removing the foil. Add lemon juice and capers, toss then roast uncovered for another 20-30 minutes or until caramelised.
Serve warm with extra lemon zest and fresh thyme leaves, delicious with a dollop of plant-based mayo.
Creamy Jerusalem Artichoke & Thyme Soup
Serves 4–6
Ingredients
- 500 g Jerusalem artichokes, scrubbed & roughly chopped
- 1 medium potato, peeled & diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 750 ml plant-based stock
- 1 tbsp lemon juice
- 2–3 sprigs fresh thyme or ½ tsp dried
- Salt & black pepper
- Optional – soy yoghurt or other plant-based cream
Method
Optional step, parboil the Jerusalem artichokes and discard the water.
In a large pot, heat the olive oil over medium heat to sauté the onion and garlic, cook gently for 5 minutes or until softened.
Add the Jerusalem artichokes and potato to the pot and pour in the stock, add the sprigs of thyme and bring to a boil.
Reduce to a gentle simmer and lemon juice then cook for 25–30 minutes or until the artichokes are soft (test with sharp knife).
Remove thyme sprig, use a stick blender, thermomix or in batches in a jug blender or food processor. Pass through a drum sieve for a until silky‑smooth soup if desired.
Taste, season and adjust as needed.
To SErve
Add a swirl of plant-based cream, a few thyme leaves or parsley and a side of bread for dipping. A few slices of a seedy freekeh loaf, a pan of pull-apart bread rolls, a fluffy flatbread or some savoury drop biscuits to make your soup a meal.
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