JERUSALEM ARTICHOKES (or you might say, “sunchokes”) are not from Jerusalem and they are not an artichoke. Native to eastern North America, Jerusalem artichokes are tubers from a sunflower plant that resemble a ginger root, cook like a potato, and, in my opinion, taste absolutely delicious. Eaten raw they taste similar to a jicama or a water chestnut.
I first discovered Jerusalem artichokes about 10 years ago. My brother-in-law and sister-in-law, part owners of an organic grocery store (Wanigan) in the Toronto area, arrived at our house one afternoon with a beautiful bin of fresh, organic vegetables. In this bin, were a bag of these knobby tubers. I roasted them up with some thyme and lemon juice – and I was hooked!
ROASTED JERUSALEM ARTICHOKES
- 8-10 Jerusalem artichokes, peeled and cut into similar size pieces
- 2 tablespoons coconut oil or extra virgin olive oil
- juice of 1 lemon
- sprigs of fresh thyme
- 2 teaspoons fresh thyme leaves
- sea salt and freshly ground pepper
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Melt coconut oil in a roasting pan over medium heat. When oil is melted, add Jerusalem artichokes. Pour over lemon juice and add the thyme. Season with sea salt and pepper. Stir to coat the Jerusalem artichokes with oil and thyme. Place roasting pan in the oven and roast, stirring occasionally, for about 45 minutes or until Jerusalem artichokes are tender.
Jerusalem Artichokes are a good source of inulin (a starch that keeps blood sugar stable). Good for heart health, Jerusalem artichokes are also high in potassium and magnesium.
AREN’T THEY BEAUTIFUL?