How to Cook Jerusalem Artichokes

Jerusalem artichokes aren't from Jerusalem or even artichokes. They're actually tubers that are native to North America. Sometimes called sunchokes, this underground vegetable is slightly nutty in flavor and has a crunchy texture. They can be eaten raw, such as in salads, or cooked, such as baked or in soups. The next time you see Jerusalem artichokes in the produce section of your grocery store, buy them and give your family a tasty alternative to the potato.

Difficulty: Easy

Instructions

Things You'll Need:

• 1-1/2 lbs. Jerusalem artichokes
• Vegetable scrubber
• Sharp knife
• 1 small onion
• 2 garlic cloves
• 6 tbsp. butter
• Casserole pan
• 1 Tbsp. black pepper
• 3 Tbsp. dried parsley
• 1/2 cup Parmesan cheese
• 2 cups heavy cream
• Paper towels
• Bowl
• 3 Tbsp. olive oil
• 1/2 Tbsp. salt
• 1 Tbsp. garlic powder
• Shallow baking pan

Au Graten Jerusalem Artichokes

1. Scrub the Jerusalem artichokes under running water with a vegetable scrubber. Peel the tubers, garlic cloves and onion.

2. Cut the sunchokes into thin slices, about 1/4 of an inch wide and the onion and garlic into small pieces. Put the vegetables in a bowl together and stir to mix. Preheat the oven to 400 degrees Fahrenheit.

3. Put the butter in a casserole pan. Add the Jerusalem artichokes, onion and garlic to the pan.

4. Sprinkle black pepper and dried parsley over the vegetables and then sprinkle the Parmesan cheese. Next, pour cream over all the contents in the casserole pan. The cream will soak down to the bottom of the pan and cover all of the vegetables.

5. Bake uncovered in the oven for 35 to 40 minutes or until the Jerusalem artichokes are tender. Take out of the oven and serve.

Seasoned Baked Jerusalem Artichokes

6. Use a vegetable scrubber and wash away any dirt on the Jerusalem artichokes. Dry with paper towels. Heat the oven to 450 degrees Fahrenheit.

7. Peel and cut the cleaned tubers into chunks. Place in a bowl and drizzle olive oil over them.

8. Sprinkle the pepper, salt and garlic powder over the oiled Jerusalem artichokes. Lightly mix the seasonings, tubers and oil together with your fingers to ensure all the tubers are oiled and seasoned.

9. Pour the sunchokes in a shallow baking pan and arrange in a single layer.

10. Cook for 30 minutes or until tender. Take out and let cool four to five minutes before serving.

References

• Jerusalem Artichoke Recipe

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