The sunchoke, which is also called a Jerusalem artichoke, is a species of sunflower that is native to eastern North America. The edible part is the tuber, which resembles ginger in appearance, but has a taste similar to an artichoke. (Read more on Wikipedia.)
Storage Tips
Sunchokes should be kept in a cool, dark, and dry location or kept in a sealed bag in your refrigerator’s crisper drawer.
Nutrition
Sunchokes are a great source of niacin, vitamin C, phosphorous, copper, potassium, thiamin, and especially iron (one cup raw packs in 28% of the daily recommended value!). Iron is essential for transporting oxygen throughout the body and regulating cell growth. (Read more about iron from the National Institutes of Health and get your nutrition facts at Self.com.)
Seasonality
Aug, Sep, Oct,
Recipes
Carrot-Parsnip Soup With Sunchoke Chips
Chicken with Parsnips, Beets, and Sunchokes with Beer Pan Juices
Cream of Sunchoke Soup
Emeril’s Roasted Sunchokes, Carrots and Parsnips
Jerusalem Artichoke and Arugula Salad with Parmesan
Puree of Sunchoke Soup with Pickled Watermelon Radishes
Roasted Sunchoke Bisque
Roasted Sunchoke Chips
Roasted Sunchoke Salad with Apple Cider Vinaigrette
Roasted Sunchokes
Root Vegetables Roasted with Sausage
Rosemary Roasted Sunchokes
Sauteed Sunchokes with Garlic and Bay Leaves
Savoy Cabbage and Sunchoke Pizzas
Southern-Style Sunchoke Pickles
Sunchoke and Cashew Stir-Fry
Sunchoke Apple Soup
Sunchoke Chips
Sunchoke Gratin with Jarlsberg, Lentils & Black Walnuts
Sunchoke Pasta Sauce
Sunchoke, Turnip and Citrus Salad