Seasonal Ingredient of the Week: Jerusalem Artichoke

Despite it’s name, jerusalem artichoke is not truly an artichoke, nor is it from Jerusalem. It is actually a variety of sunflower and looks similar to a ginger root and can be grown in the UK - in fact it's in season right now!  The white flesh is nutty, sweet and crunchy, and it’s quite similar to parsnip and potato. They're also prepared in the same way and can be roasted or sautéed but can also be served raw in salads. 

Raw jerusalem artichoke is crunchy and quite similar to water chestnuts, the perfect addition to salads, however once cooked, they become creamy and rich, perfect alongside other winter vegetables.  

They also have a high level of inulin, which is a prebiotic, making them a great digestive aid along with a much lower GI Index than potatoes, despite their similar taste and texture, so they won't cause spikes in your blood sugars. 

We’ve put together our best tips for cooking with jerusalem artichoke so you can give it try! 


- Jerusalem artichokes are delicious on their own to taste their unique flavour. Simply parboil as you would potatoes then either sauté or roast then serve with a drizzle of oil and sprinkle of salt.
- They can be roasted alongside other winter vegetables too such as pumpkin and red onion for a delicious side dish.
- They also make for a rich, creamy soup - simply sauté the artichokes with garlic and onion, then add stock, thyme and seasoning and boil until tender.  Finish with a few tbsp of coconut cream before blending. 
- They’re also great in salads roasted or raw - simply add chunks of roasted artichoke or thinly slice raw artichoke and mix through - try it with thinly slices radish, apple and fennel and a tart lemon and apple cider dressing for a winter slaw.