The name is a misnomer, perhaps, since the jerusalem artichoke is neither an artichoke nor from Jerusalem. The knobbly tubers are known as 'sunchokes' in America – more logical given they are the root of a sun flower species. The knobliness varies from a ginger-like appearance right through to smooth tubers more akin to new potatoes. Jerusalem artichokes discolour swiftly on peeling so keep a bowl of salted or acidulated water handy. Once cooked, their creamy flesh tastes wonderfully nutty, earthy and just a little bit sweet whether roasted, steamed, fried, mashed or simmered into soups. 

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