Jerusalem Artichokes

Jerusalem Artichokes

General Information: This plant has a strange name, since it has no relation to artichokes or Jerusalem. They are actually a variety of sunflower, which perhaps also helps to explain the name. Girasole, the Italian word for sunflower, does sound rather close to Jerusalem Artichoke. The flavor resembles that of the water chestnut, which is to say it is slightly sweet and crunchy with a slight nuttiness. The root itself resembles ginger root in appearance.

Season: October – March

Purchasing Tips: Look for those that feel firm to the touch. Avoid if they are limp or wilted in any way, or if soft/moist spots are present.

Storage: Refrigerate up to one week

Cooking Tips: Best when eaten raw or slightly cooked. Also excellent when quickly deep-fried and eaten as chips, or used in any soup preparation. The skin is also edible and contains the majority of nutrients, so don’t think it is necessary to peel them. They should always be washed very well, preferably with a brush.

Nutritional Info: Jerusalem artichokes are very rich in iron – more than spinach. Additionally, they have large quantities of vitamins A, B and C, as well as carotene.

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