The Jerusalem artichoke, also known as sunchoke or earth apple, is a tubercle native to North America. Cultivated by indigenous peoples long before the arrival of Europeans, it is a plant from the sunflower family, with yellow flowers resembling daisies.

Native to the Great Plains of the United States and Canada, it was introduced to Europe in the 17th century and quickly spread to various parts of the world, becoming popular in several cuisines.

The flavour of the Jerusalem artichoke is often described as sweet and earthy, with a crispy texture similar to that of a potato. When cooked, it has a creaminess similar to mashed potatoes, but with a milder taste, reminiscent of artichoke with nutty notes and a hint of sweetness.

The Jerusalem artichoke is very versatile in the kitchen. It can be eaten raw in salads, where its crunchiness enhances the dish. Cooked, it can be prepared in various ways: roasted, mashed, or even in soups. Its natural sweetness pairs well with savoury ingredients like cheeses and herbs, making it a great base for vegetarian dishes.

Additionally, the Jerusalem artichoke is rich in vitamins and minerals, especially iron, phosphorus, and potassium, low in calories (about 45 calories per 100 grams), and an excellent source of inulin, a fibre that helps with digestion and regulating blood sugar.

Don’t miss out on this incredible tubercle and discover its many culinary uses!