I love vegetables, all vegetables and I cook Jerusalem artichokes each time I can find some at my local market. I especially enjoy a pretty simple recipe:
Sauteed Jerusalem artichokes that I cook with a bit olive oil.
Do you know Jerusalem artichoke, also called sun-choke is a root vegetable whose family is daisy?
I never had tasted this vegetable before a few years ago and it’s back in fashion on market stalls since a couple of years.
It was a pity to unknown it!
It has a subtle taste: A refined lightly sweetened artichoke taste. I consider it as elegant.
It can be used as a substitute for potatoes, whether you’re diabetic or you go on a slimming healthy diet.
There were no potatoes during the second world war and my grand parents had Jerusalem artichokes instead or their usual potatoes. Eating Jerusalem artichokes was the only way to avoid to die of starvation (potatoes were requisitioned for German army members), and that’s probably why my Nan couldn’t understand why I bought Jerusalem artichokes, cooked them, and said: “It’s fabulous, delish!”
Jerusalem artichokes were one of her war traumas per sure…
They can be eaten raw, thinly sliced or grated and added in a mixed salad.
Most often, I cook them because I find them on market stalls during winter and I enjoy warm dishes on cold days!
The other reason why I cook them is that I’ve noticed that I have some digestive problems each time I eat them raw…
Most often, I don’t peel them. Their peel is edible and gives a nice purple color to my sauteed Jerusalem artichokes!
Once cooked, I pour a dash balsamic vinegar into my plate, it goes really well with this root vegetable dish, but that’s my own habit! Feel free to experiment that:)

You'll need 15 minutes to wash and slice them and 2 hours to cook them

Ingredients 4 servings

  • 1K200 Jerusalem artichokes
  • 2 Table spoons olive oil
  • Salt


    I don't peel them. Wash and brush to remove gritty parts.

  1. Brush Jerusalem artichokes to remove gritty parts, cut ends and wash them.
  2. Slice them thinly (2 or 3 millimeters thick)

  3. Slice them thinly (2 or 3 millimeters thick).
  4. Pour olive oil in a skillet, add Jerusalem artichokes, cover and cook for 2 hours, until melty. Stir from time to time.

  5. Pour olive oil in a pan, add sliced Jerusalem artichokes. Cover and cook over low heat for 2 hours, until melty. Stir from time to time to avoid they burn. At the end of cooking, add salt as taste.
  6. sauteed-jerusalem-artichokes-end

  7. Pretty simple recipe but delish!

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