Monday, October 9, 2023

The Crab Pot Culture- 3 Delicious Ways to Prepare Jerusalem Artichokes: Raw, Baked, and Fried

Jerusalem artichokes, or sunchokes, are tubers native to North America. Their nutty and slightly sweet flavor makes them a versatile ingredient that can be prepared in numerous ways. Here are three delicious methods to enjoy Jerusalem artichokes: raw in a salad, baked to perfection, and crispy fried.

1. Raw: Jerusalem Artichoke Salad


  • 4 medium-sized Jerusalem artichokes
  • 1 lemon (juice and zest)
  • 2 tbsp olive oil
  • A handful of arugula or mixed greens
  • 50g shaved Parmesan cheese
  • Salt and pepper to taste
  • A handful of chopped fresh herbs (e.g., parsley, chives)


  1. Clean the Jerusalem artichokes thoroughly and peel them.
  2. Using a mandoline or sharp knife, thinly slice the artichokes into rounds.
  3. Combine lemon juice, olive oil, salt, and pepper in a mixing bowl.
  4. Toss the sliced artichokes in the dressing to prevent discoloration.
  5. Plate the arugula or mixed greens, then layer on the artichokes.
  6. Top with shaved Parmesan, lemon zest, and fresh herbs.
  7. Serve immediately.

2. Baked: Roasted Jerusalem Artichokes


  • 500g Jerusalem artichokes
  • 3 tbsp olive oil
  • 2 garlic cloves, minced
  • 2 sprigs of rosemary
  • Salt and pepper to taste


  1. Preheat your oven to 425°F (220°C).
  2. Clean and scrub the Jerusalem artichokes. You can peel them, but leaving the skin on gives a rustic feel and added nutrients.
  3. Cut the artichokes into even chunks or wedges.
  4. Combine the artichokes, olive oil, minced garlic, salt, and pepper in a mixing bowl.
  5. Spread them out on a baking tray in a single layer. Add the rosemary sprigs.
  6. Bake for 25-30 minutes or until golden brown and tender, occasionally stirring for even roasting.
  7. Remove from the oven and discard the rosemary. Serve hot.

3. Fried: Jerusalem Artichoke Chips


  • 4 medium-sized Jerusalem artichokes
  • Vegetable or sunflower oil for frying
  • Sea salt to taste


  1. Clean and peel the Jerusalem artichokes.
  2. Use a mandoline or knife to thinly slice them into rounds, resembling potato chips.
  3. Heat the oil in a deep frying pan to around 350°F (175°C).
  4. Fry the slices in batches, ensuring they don't stick together.
  5. Once golden brown and crispy (typically 3-4 minutes), use a slotted spoon to remove them and drain them on paper towels.
  6. Sprinkle with sea salt while still hot.

Each of these recipes highlights the unique flavor and texture of Jerusalem artichokes. Whether you're in the mood for a fresh salad, a comforting roasted side dish, or a crunchy snack, there's a preparation method to suit your craving.



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