Knobbly, earthy and perhaps not the prettiest vegetable in the bunch, Jerusalem artichokes are a brilliant example of why you shouldn’t judge a vegetable by its looks.
Once cooked, they become wonderfully soft and buttery, with a gentle sweetness and nutty flavour. Whether you roast them until golden or blend them into a silky sauce, they’re an easy way to add a special touch to your seasonal cooking.
Despite their name, Jerusalem artichokes aren’t related to globe artichokes and don’t hail from Jerusalem either. They’re actually a perennial sunflower native to North America. It’s widely believed that the name ‘Jerusalem’ may have evolved from the Italian word ‘girasole’ (which means sunflower), rather than a reference to the holy city.
Like potatoes, they’re grown from tubers and harvested here in the UK from November to February. So, while their season may be short, there’s plenty of reason to make the most of them while they’re here.
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How to prep & store Jerusalem artichokes
How you store Jerusalem artichokes depends on when you get them. In early winter, they can be kept for several weeks in a cool, damp place. In early spring, they are best stored in the fridge, if possible in a perforated bag, to delay sprouting.
As for prepping, since Jerusalem artichokes can be very knobbly, peeling can be a painstaking task. One time-saving option is to keep the skin on: simply soak them in water to loosen any mud, then give them a good scrub.
Once roasted, the skin becomes crispy, making your dish extra delicious. But if you really want to peel them, we recommend you squeeze a dash of lemon juice over them ahead of storing them, to prevent them from oxidising and turning grey.
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Our favourite Jerusalem artichoke recipes
Jerusalem artichokes are endlessly versatile. Roast them until beautifully golden and crispy, then stir through comforting risottos, toss into vibrant autumnal salads, or use them to top creamy stews and soups.
Jerusalem Artichoke & Chestnut Mushroom Risotto
We’ve gone all-in on indulgence with this restaurant-style risotto. Golden roasted Jerusalem artichokes bring deep, nutty sweetness, paired with umami chestnut mushrooms and our quick-cook risotto-style rice. A bright lemon hazelnut dressing cuts through the creaminess. Finish with baked cheese crisps for the perfect bite.
Warm Roasted Jerusalem Artichoke, Pear & Feta Salad
Hearty Jerusalem artichokes are roasted with pears and onion wedges, then folded through fluffy quinoa with tangy feta – this packs a big flavour punch. A sweet-and-sharp maple & mustard dressing adds balance, with pumpkin seeds for crunch and extra feta sprinkled on top. So good!
Cannellini Bean Stew with Roasted Jerusalem Artichokes, Kale & Hazelnuts
Golden roasted Jerusalem artichokes are the perfect topping for this comforting stew, starring cannellini beans that are gently simmered with garlic, onion and fresh thyme. Sweet sundried tomatoes add bold Mediterranean flavour, while swirls of creamed coconut bring silky-smooth texture. Finished with leafy kale and crunchy hazelnuts, this is a thing of beauty.
Hungry for more?
Find Jerusalem artichokes coming up on the menu.
