Plated + Served: Sunchokes


Gnarled and knobby can be beautiful.

Presenting: the sunchoke (aka Jerusalem artichokes).

Farmers market sunchokes CU

But let’s clear up something first: sunchokes aren’t from Jerusalem, nor are they artichokes. But they are native to North America and are a tuber that forms beneath a sunflower. They look a lot like raw ginger.

Sunchokes usually get pureed into oblivion with another veggie so you miss the sweet, nutty flavor. Their texture is crisp and light… a lot like water chestnuts.

But sunchokes have issues. Or rather, sunchokes can give YOU issues:
• If you eat too many, they may cause a wind-producing effect (in other words: they might give you gas).
• With no notice at all, sunchokes can become mushy when you cook them (which is probably why they are most often puréed).
• If you cook them in cast iron, they turn grey.

On a happier note:
• Sunchokes are rich in Vitamin C, phosphorus, potassium and iron.
• You don’t have to peel them… just give them a good scrubbing.
• Sunchokes can be roasted, sautéed, puréed, baked, boiled or steamed.
• They’ll last a couple of weeks in the fridge in a plastic bag.

This is end of the sunchoke season, so if you do find them, make sure they are still firm with no soft spots.

The knobbier… the better!


I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: