Jerusalem Artichoke Information

The Jerusalem Artichoke is neither from Jerusalem nor an artichoke. It is also known as Sunchoke, which describes it more accurately. It is the tuber, or underground stem, of a wild sunflower that is native to the U.S. The photos above show the bright yellow flowers and Roland harvesting the tubers within the root system. The root itself looks like a knobby potato and sort of resembles ginger.

Jerusalem Artichokes grew wild along the eastern seaboard from Canada to Georgia, and was cultivated by Native Americans. The Native Americans called it "sun root" and it most likely became known as Jerusalem Artichokes when it was introduced to Europe. Many sources say that the Jerusalem part of its name came from a confusing translation of the Italian word girasole which means sunflower. Apparently, it sounded like Jerusalem. It was described as an artichoke with hopes that the familiar name/flavor would enhance its acceptance.

Health Benefits
Jerusalem artichokes are an excellent source of inulin, a polysaccharide that is handled by the body differently from other sugars. It is extremely beneficial to diabetics for improving blood sugar control. Inulin also promotes the growth of bifidobacteria which are believed to help maintain a healthy balance of intestinal microflora. Therefore, Jerusalem artichokes can help relieve constipation. They do, however, sometimes cause flatulence for some people.

Storage
Store in a plastic bag in the refridgerator up to a week. To restore crispness, soak in ice-water.

Uses
Scrub the tubers thoroughly; a vegetable brush might be useful. They are edible raw or cooked, with skins or without. Once cut, the flesh will darken with exposure to air just like apples and potatoes will, so prepare them close to surving time or cut and immerse them in acidulated water (with a dash of lemon juice or vinegar). When cooking them, they can quickly change from a solid texture to mush, so monitor them closely. They can be served

• raw in salads or or in a vegetable platter
  
• roasted, boiled, steamed, fried, or stewed
• mashed like potatoes
• creamed in a soup
  
• shredded and used in place of potatoes in potato pancakes