Jerusalem Artichokes

Confusingly enough, these knobbly tubers neither come from Jerusalem, nor are they part of the artichoke family. They are in fact related to the sunflower, and were originally christened 'girasole' by the Italians (meaning sunflower), which in time developed into the name Jerusalem. The artichoke part of their name comes from the fact that this edible tuber tastes something like a cross between an artichoke and a radish.

Smooth Jerusalem Artichokes

Knobby Jerusalem Artichokes

Jerusalem artichokes grow up to 10 cm (4 in) in length, with a brown, knobbly and segmented exterior. They have a delicate nutty flavour, which is at its strongest when served raw. However, their white flesh must not be exposed to the air because it quickly discolours to a grey-purple. This means that once cut, they should be stored or cooked in acidulated water (water with a small amount of lemon juice) to prevent any discolouration.

Jerusalem artichokes can be baked, boiled, steamed, roasted or deep-fried like chips. They may also be grated raw into salads.