It’s pretty common knowledge these days that Jerusalem artichokes are neither artichokes nor anything to do with Jerusalem. The name likely originates from the Italian word for the same vegetable, ‘girasole’, which means sunflower (and is perhaps why they're known as sunchokes in the US). Jerusalem artichokes are in fact part of the sunflower family – leave them long enough and they’ll grow long stems and bright yellow flowers above ground, whilst the tubers under the soil come in a variety of colours from pale brown to white, red and purple.
Flavour-wise, Jerusalem artichokes are incredibly versatile. They have a flavour and texture that resembles water chestnut when eaten raw, but when cooked the sugars in the tuber caramelise, giving it a deep, sweet, nutty flavour. It makes a fantastic accompaniment to red meat and game, but is equally happy alongside white fish, or as the star of a dish in its own right.
Jerusalem artichokes are a real chef’s favourite whilst they’re in season – here are six recipes from top UK chefs to provide some inspiration.
Robin Gill’s canapé is a great example of a simple idea that is more than the sum of its parts. Jerusalem artichoke and truffle is a tried and tested combination – Robin takes thin slices of Jerusalem artichoke and deep-fries them to make crisps, wedging truffled brie in between them to make a decadent little sandwich. A drizzle of honey and some extra truffle to finish, and you have a real showstopper.
Mark Dodson is a master of the classics, and this is classical cooking at its very best – a beautiful piece of fish, silky smooth Jerusalem artichoke purée, roasted garlic and a rich, glossy red wine sauce. Mark breaks his recipes down into very achievable parts; the delicious purée is made simply by boiling the artichokes then reducing and blending with cream, the fish just needs a few minutes in a pan, and the red wine sauce just requires good stock, good wine and a bit of time. This is a great option if you’re looking for an easy but impressive recipe for your next dinner party.
Luke Holder’s Jerusalem artichoke jackets are the product of some very smart thinking, and they taste just as good as they look. Luke roasts his artichokes then scoops out the flesh and whips it with garlic oil and Parmesan to make the most delicious jacket filling you can imagine. The leftover skins are deep-fried to make crispy boats, into which he returns the filling, topping with chives and more Parmesan.
Beef fillet and potato gratin is a classic combination, but Matt Tomkinson gives his dish a little twist by switching in Jerusalem artichoke instead. The artichoke provides a sweeter, earthier accompaniment, but Matt makes the gratin in much the same way as you would with potato, adding bacon, Parmesan, milk, cream and chives to create a luxurious side. Serve alongside a beautiful piece of beef fillet and there are few more delicious things in the world.
This dish is a wonderful display of the talent and technique that has made David Everitt-Matthias one of Britain’s most celebrated chefs. David makes his orzotto by first cooking his pearl barley in wine, stock and butter, before stirring through roasted Jerusalem artichoke flesh at the last minute. He deep-fries the skins to make crisps and garnishes with goat’s cheese, pea shoots and a parsley and peanut pesto.
Jerusalem artichoke makes a fantastic soup, but Chantelle Nicholson’s recipe takes it to the next level by marrying the artichoke with two great accompaniments – pear and walnut. Jerusalem artichoke tends to work very well with fruit, particularly citrus, and with nuts too, which enhance the vegetable’s earthy, sweet qualities. Chantelle uses non-dairy butter and milk to cook the Jerusalem artichoke, thus making this soup a delicious vegan option.
