Jerusalem Artichokes
By: Anonymous

About

Tubers with a consistency and flavor much like a cross between potatoes and artichoke hearts. A carbohydrate called inulin (not to be confused with insulin) gives the them a tendency to become very soft and mushy if boiled or overcooked, so it is best to steam them lightly to preserve their texture. They also do well with roasting and compliment the flavors of herbs, meats and cheeses well.

Information
Other names: Sun Chokes, Sunchokes
Translations: Topinambūri, Topinambai, Ierusalim Anghinare, Jeruzalem Artičoke, Jerusalem, Karczochy jerozolimskie, Aardperen, येरुशलाईम artichokes, Tupinambos, Топинамбур, Κολοκάσια, القدس الخرشوف, 예루살렘 아티초크랑, Jeruzalémské artyčoky, Јерусалим артичока, Jerusalem artichokes, 耶路撒冷朝鲜蓟, Les carxofes de Jerusalem, Topinambur, Jeruzalemské artičoky, Topinambur, ירושלים הארטישוקים, Jordärtskockor, Yerusalem artichokes, エルサレムアーティチョーク, Topinambours, Topinambur, Jordskokker, Jerusalem artisjokker, Las alcachofas de Jerusalén, Топінамбур, Maa-artisokat, Земни ябълки


Physical Description
Knobby tuber that grows in clusters with a thin skin that grows in overlapping layers. Sizes range in length from 1/2 to 5 inches.
Colors: Brown skin, white flesh.


Tasting Notes
Flavors: Sweet, Earthy, Artichoke
Mouthfeel: Soft cooked, Crunchy raw
Food complements: Bacon, Butter
Substitutes: Potatoes


Selecting and Buying
Seasonality: january, february, opctober, november, december
Peak: november, december
Buying: Available widely in supermarkets and farmers markets in season.


Preparation and Use
Eat raw, sliced thinly, grated, or cut into matchstick and add to salads. Boil, steam, or roast. Excellent with meats and in stews.
Cleaning: Can be eaten with skin on or peeled. Wash well and scrub lightly to remove all dirt, which can get caught in the crevasses. 


Conserving and Storing
Store in the refrigerators for up to two weeks.


Social/Political
Can cause gas for many people.
History: Not actually related to artichokes, Jerusalem artichokes are native to North America. The French explorer Samuel de Champlain introduced them to Europe in the early 1600s. Early European diners described the taste as being similar to artichokes, which explains part of the name. The Jerusalem part may be from the italian word for sunflower "girasole."

Comments:
Jenny Richards

Sunchokes are incredibly easy to grow too. All you need to do is throw some dirt or compost in a barrel and toss in some of the nibs from the sunchokes (you want to find some that are sprouting a little bit). Cover with more compost and wait a year and you'll have a barrel full of sunchokes. We usually leave ours in the barrel until we're ready to use them because they get soggy in the fridge. The compost seems to protect them from frost, as long as the compost doesn't freeze hard too.
Jenny Richards

Sunchokes are incredibly easy to grow too. All you need to do is throw some dirt or compost in a barrel and toss in some of the nibs from the sunchokes (you want to find some that are sprouting a little bit). Cover with more compost and wait a year and you'll have a barrel full of sunchokes. We usually leave ours in the barrel until we're ready to use them because they get soggy in the fridge. The compost seems to protect them from frost, as long as the compost doesn't freeze hard too.