Anolon Academy

Jeruselum Artichokes

By Chef Tom Walton

Make Jerusalem Artichokes the star of your next meal this winter. Don’t be put off by this stubbly, ginger like vegetable. They are delicious and nutritious, with a sweet nutty flavour, high amounts of Iron and a starch that the body does not convert to energy. This means they are filling like a potato but do not effect blood sugar levels.

Jerusalem artichokes are neither from Jerusalem or a member of the artichoke family. They are in fact originally from North America and related to the sun flower.

They can be eaten raw or cooked. One of my favourite ways to prepare them is also so simple. Grab yourself 500g of good looking artichokes, wash them well and cut into even size pieces.

Preheat your oven to 150°C. Throw your artichokes into a baking tray and toss them with some garlic, thyme and bay leaves, a good splash of olive oil and a little salt. 

Cover these with foil and roast at 150°C for 30 to 40 minutes or until they collapse when you give them a squeeze. Once cooked they store well in the fridge for 2 days and are great used in salads with things like mushrooms, hazelnuts, celery, root vegetables, garlic and are amazing alongside seafood, chicken, duck, venison and beef.

Jeruselum Artichokes are in season in Autumn and Winter.