Also called Jerusalem artichokes, sunchokes are a root vegetable with a tough dark skin, white and starchy-tasting inside and a flavor that closely matches potato.
The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot, sunchoke, earth apple or topinambur, is a root vegetable with a tough dark skin, white and starchy-tasting inside and a flavor that closely matches potato.
The Jerusalem artichoke is a a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. Jerusalem artichoke is not true artichoke (true artichoke is actually immature flower bud), and it does not originate from Jerusalem. Name “Jerusalem artichoke” originates from misspelled Italian words used to describe this plant: girasole articiocco.
It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.
these gnarly little tubers look a lot like ginger root.
Jerusalem artichoke has knobby tuber that looks like ginger root. Tuber can be 3 to 4 inches long and 1 to 3 inches wide. It has white flesh and light brown skin tinged with red, yellow or purple on the surface.
Jerusalem artichoke produces numerous golden yellow-flower heads that look like miniature version of sunflower. Flower heads develop at the end of the branches. Each flower head consists of 10 to 20 ray florets.
Edible part of Jerusalem artichoke is tuber. It is rich source of dietary fibers, vitamins A, C and E and minerals such as potassium, iron and copper.
Jerusalem artichoke can be consumed raw or cooked. It can be boiled, fried, microwaved, steamed or baked. Thanks to its warm, nutty, slightly sweet taste, it can be used as a substitute for potato (Jerusalem artichoke can be consumed in the form of chips or it can be mashed, just like potato).
Jerusalem artichoke can be turned into flour. This type of flour is especially popular among people diagnosed with celiac disease (people that do not tolerate wheat).