Artichoke - Jerusalem

about

The Jerusalem Artichoke is in season between October to March.

It looks a bit like a knobbly pink-skinned ginger root and has a sweet, nutty flavour, reminiscent of water chestnuts. It is actually a tuber, and is related to the sunflower!

Jerusalem artichokes are native to North America. The French explorer Samuel de Champlain brought them to Europe after coming across them at Cape Cod in 1605. The Jerusalem part is thought to be derived from girasole, the Italian for sunflower to which they are related.

Cook as you would potatoes - roast, sauté, bake, boil or steam. If peeling or cutting, drop pieces into water with a squeeze of lemon juice to prevent discolouration. Unlike potatoes, Jerusalem artichoke can also be used raw (e.g. in salads) or lightly stir-fried.

nutritional info

Jerualem artichokes are very rich in inulin, a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties. These health benefits come at a price; the food can have a potent wind-producing effect! They are also rich in vitamin C, phosphorus and potassium and are a very good source of iron.

storing Artichoke - Jerusalem

Jerusalem artichokes will keep for a couple of weeks in the fridge.

source

The Great Field in Braunton, as well as other local North Devon producers. We may also source from other markets in times of high demand.