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cooked jerusalem artichokes and a sprig of rosemary close up.
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5 from 1 vote

How to Cook Jerusalem Artichokes (or Sunchokes)

Learn how to cook Jerusalem artichokes or sunchokes, a funny-looking yet healthy and delicious root vegetable. Roast them in the oven and serve them as a light meal or a side dish.
Prep Time15 minutes
Cook Time30 minutes
Soaking20 minutes
Course: Side Dish
Cuisine: French, German
Servings: 4 people
Calories: 147kcal
Author: Adina

Equipment

Ingredients

Roasted Jerusalem artichokes:

  • 1 lb Jerusalem artichokes 450 g
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon fine sea salt or Kosher salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 sprig rosemary or ½ teaspoon dried rosemary

Instructions

Roasted Jerusalem artichokes:

  • Preheat the oven to 400°F/ 200°C while you soak the Jerusalem artichokes. Line a baking sheet with parchment paper.
  • Soak Jerusalem artichokes (Note 1): Place them in a large bowl and cover them with cold water. Soak them for 20 minutes. Scrub them with a brush under running water, and ensure that all the dirt is removed.
    1 lb Jerusalem artichokes / 450 g
  • Cut: Halve the smaller sunchokes and quarter the larger ones. Place them on the prepared baking sheet.
  • Season: Sprinkle the tubers with olive oil, salt, pepper, red pepper flakes (or to taste), and rosemary. Toss well to coat the vegetables.
    2 tablespoons extra-virgin olive oil + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + ½ teaspoon red pepper flakes + 1 sprig rosemary (or ½ teaspoon dried rosemary).
  • Roast the Jerusalem artichokes for about 25-30 minutes until they are tender on the inside and slightly crispy around the edges.
  • Serve immediately with a few lemon wedges on the side (optional but nice).

Raw:

  • Clean them well. Grate or slice them very thinly and serve them on salads (Note 2).

Steamed:

  • Halve or quarter the clean sunchokes. Place them in a steamer and steam them for 12-15 minutes or until tender. Check and allow a bit more time if they are not as tender as you want them to be.

Boiled:

  • Bring a large pot of water to a boil. Add some salt to the water and boil the chopped vegetables until tender, about 15 to 20 minutes, depending on their size. Check with a fork (Note 3).

Pan-fried:

  • Slice the Jerusalem artichokes thinly. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Cook the slices on medium heat for about 10 minutes or until done and slightly crispy around the edges.
  • If desired, add a few finely sliced cloves of garlic during the last couple of minutes of the cooking time (they should only have enough time to get golden). Stir often and sprinkle them with flaky sea salt and roughly ground black pepper before serving.

Soup:

Notes

  1. Soaking: It is an optional step, but it helps loosen the dirt and grit, thus making cleaning easier. If you don’t have time to soak the sunchokes, ensure that you wash them very well.
  2. Remember that raw Jerusalem artichokes cause even more flatulence than cooked ones.
  3. If you want to use them for salads, 10 minutes of cooking time should be enough. If you want to mash them, cook them until soft.

Nutrition

Serving: 1portion from 4 | Calories: 147kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 304mg | Potassium: 493mg | Fiber: 2g | Sugar: 11g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 4mg