Rich, buttery and quietly luxurious, Jerusalem artichokes are perfect for elevating everyday cooking. Don’t let their knobbly exterior fool you – with a gentle sweetness and earthy depth, they shine when roasted until golden and soft, or blended into a silky sauce.
Not to be confused with globe artichokes, Jerusalem artichokes are actually a perennial sunflower native to North America. In fact, it’s commonly believed that the name ‘Jerusalem’ may have evolved from the Italian word ‘girasole’ (which means sunflower), rather than a reference to the holy city. Jerusalem artichokes are grown from tubers, rather than seeds (just like potatoes), and are harvested from November to February here in the UK. Lucky us, we can’t get enough of them!
The good-for-you part
Not only are Jerusalem artichokes delicious, they’re a source of iron, potassium and vitamin B1. They also contain inulin, a type of prebiotic, soluble fibre that plays a role in feeding beneficial gut bacteria. A great example of how simple, seasonal vegetables can help support a balanced, gut-friendly diet. Literally goodness from the ground!
Irresistible 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.