This knobby tuber looks nothing like an artichoke, doesn’t come from Jerusalem, and seems hardly edible. It resembles a ginger root and has the texture of a potato. The Jerusalem Artichoke is also earthy and garlic-like – which are appealing flavors when it’s cold – and it adds variety to the usual selection of starchy winter vegetables.
This knobby tuber looks nothing like an artichoke, doesn’t come from Jerusalem, and seems hardly edible. It resembles a ginger root and has the texture of a potato. The Jerusalem Artichoke is also earthy and garlic-like – which are appealing flavors when it’s cold – and it adds variety to the usual selection of starchy winter vegetables.
Jerusalem Artichokes are also easy to prepare. Instead of peeling them, scrub with a vegetable brush to remove dirt and pesticides. Slice and then coat them with olive oil and salt, and roast at 400˚F until golden brown. Garlic, butter, cream, sage, bay leaves, and anything smoked or cured, such as bacon, enhance Jerusalem Artichoke’s mushroom flavors, so play around with different combinations.
By Lauren VanZandt-Escobar
