Overview
The Jerusalem artichoke is a species of sunflower native to eastern North America, cultivated for its edible tuber. The tubers have a crisp, watery texture and a nutty, slightly sweet flavor with notes of artichoke. They can be eaten raw or cooked.
Origin and history
The Jerusalem artichoke is native to eastern North America, ranging from eastern Canada and Maine west to North Dakota and south to northern Florida and Texas [1]. It was cultivated by Indigenous peoples before European contact. French explorer Samuel de Champlain encountered the plant in 1605 near Cape Cod and sent specimens back to Europe, where it became a widely grown food crop in the 17th and 18th centuries [2]. The name “Jerusalem artichoke” is a corruption of the Italian “girasole” (sunflower), not a reference to the city of Jerusalem. The plant naturalized across Europe and is now cultivated widely across temperate zones.
Varieties and aliases
- Sunroot
- Sunchoke
- Earth apple
- Topinambour (French)
Culinary uses
Jerusalem artichokes can be eaten raw in salads, where their crunch and nuttiness resemble water chestnuts. They are commonly roasted, boiled, mashed, or pureed into soups. The skin is edible but often peeled for a smoother texture. They pair well with butter, cream, garlic, thyme, and lemon. In French cuisine, they appear in gratins and as a side for roasted meats. The tubers contain inulin rather than starch, which gives them a distinct texture and can cause flatulence in some people.
Notes for cooks
- Jerusalem artichokes oxidize quickly after peeling. Drop them into acidulated water (water with lemon juice or vinegar) to prevent browning.
- The inulin content means they do not soften as much as potatoes when cooked. Overcooking can turn them mushy.
- People with sensitive digestion may experience gas or bloating. Cooking thoroughly and pairing with herbs like fennel or ginger can help.