Jerusalem artichoke, also called sunchoke, is a knobbly tuber with a nutty, earthy sweetness. It is botanically unrelated to globe artichoke.
Selection and Storage
Choose firm tubers without soft, mouldy or badly shrivelled areas. Refrigerate to limit dehydration, and scrub thoroughly before preparation.
Preparation and Culinary Uses
Roast, sauté, simmer into soups and purées, or slice thinly when appropriate. The skin is edible when well cleaned, though peeling gives a smoother pale purée.
Chef’s Notes
Assess freshness, aroma, texture and intensity before building the dish. Natural ingredients vary by season, maturity, processing and storage.
Substitution Principle
Substitute by culinary function and adjust the surrounding recipe rather than assuming exact equivalence.
Always Cook with Heart. Always!