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.
