Jerusalem artichokes, also known as sunchokes, are sweet, crunchy tubers grown in many temperate zones. They are related to sunflowers and were consumed by Native Americans before being brought to Europe. The name “Jerusalem” may have come from a corruption of “girasole,” the Italian word for sunflower. They can be eaten raw or cooked and add a sweet, nutty flavor to dishes.
A Jerusalem artichoke is a crunchy, sweet tuber native to North America. These tubers are grown in many temperate zones as a source of animal fodder and human nutrition, and are known by a variety of names including sunchoke, sunroot, Topinambour and Racine de Tournesol. Many farmers’ markets carry Jerusalem artichokes when they’re in season from October through March, and they can also be found at some large markets, where they’re often called “sunchokes.”
One might reasonably ask how a plant that is neither an artichoke nor a Jerusalem artichoke came to be known as a Jerusalem artichoke. Several explanations have been put forward to explain it, but most people avoid the debate altogether by using one of the tuber’s alternative names. The most likely explanation for “Jerusalem” is that it was a corruption of sunflower, the Italian word for “girasole,” a reference to the mother plant. “Artichoke” may come from the Arabic al khurshuf, meaning “thistle,” a word that could be loosely used to describe the foliage of these hardy plants.
In North America, Jerusalem artichoke grew as a weed and Native Americans obviously took advantage of this, consuming the roots and periodically transplanting them to keep the stock healthy. European explorers brought back the Jerusalem artichoke, along with an assortment of other Native American foods including corn, potatoes, and tomatoes, and the tubers became quite popular in parts of Europe.
The sunchoke is closely related to the sunflower and the plants are actually in the same genus. The flowers are bright yellow and are mounted on tall stems with broad leaves, much like sunflowers. The tubers resemble ginger roots, growing in gnarled, twisted shapes with occasional smooth spots. Once dug up, they can be stored in a root cellar for several months before use and are eaten both raw and cooked. A Jerusalem artichoke patch should be dug up and replanted in fertile soil every year to ensure the best harvest and prevent soil depletion.
Raw Jerusalem artichokes can be eaten by hand or cut into salads or cold soups. The skin is perfectly edible, but many people prefer to remove it, leaving behind the white, crispy flesh. In cooked dishes, sunflowers should only be cooked lightly, as they can become mushy with prolonged cooking. They add texture to stir-fries, pasta dishes, and other foods, along with their distinctive sweet, nutty flavor that’s almost like a water chestnut.
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