Jerusalem Artichokes – 5 Ways To Cook Them

Stop the press, light a candle, and prepare your digestive tract – Jerusalem artichokes are BACK, baby.

Despite what the name suggests, they’re neither from Jerusalem nor artichokes. They are, in fact, the underground root of a sunflower, which makes them sunshine’s dirty little secret. Grown just outside Hamilton, these knobbly little flavour bombs have a nutty, earthy taste that’s absolutely next-level when roasted, mashed, or blended into soup.

But before you go tossing them willy-nilly into everything... a fair warning:
THEY’VE EARNED THE NICKNAME ‘FARTICHOKES’ FOR A REASON.

That’s right. Jerusalem artichokes are rich in inulin – a super healthy type of prebiotic fibre that your gut bacteria go absolutely feral for. Which is great for your digestion... and slightly less great for your dinner party guests.

But trust us:
Totally. Worth. It.

FIRST UP – How to Prep Them

No need to peel unless you really want to. A good scrub under cold water is usually enough, especially if you're roasting or making risotto. The skin is edible and adds a little extra earthiness.

If you do want to peel, a spoon or veggie peeler will work – but fair warning, they’re fiddly wee things.

RECIPE 1: Jerusalem Artichoke & Leek Soup

A silky, comforting classic – with a twist. Start by sautéing chopped leek, garlic and thyme in olive oil. Meanwhile, roast your J-artichokes till soft and caramelised (around 30 mins at 180°C). Scoop out the flesh and add it to the pan with veggie stock. Simmer for 10 minutes, then blitz until smooth. Stir in a splash of cream or oat milk, and serve with crusty bread or crispy onions on top. 👉 [Get the full recipe here]

RECIPE 2: Artichoke & Potato Mash

Your roast dinner is crying out for this one. It’s creamy, earthy, and just that bit fancier than plain mash. Boil peeled potatoes and J-artichokes together until soft, then mash with butter, garlic, and a glug of olive oil or cream. The artichokes add a nutty depth that makes this an absolute side-dish showstopper. 👉 [Full recipe here]

RECIPE 3: Jerusalem Artichoke & Spinach Pizza

Trust us – this works. A pizza that feels a little bit fancy but takes no more effort than your usual Friday-night slap-together. The earthy nuttiness of Jerusalem artichokes pairs beautifully with garlicky herbs, creamy cheese, and a hit of greenery from spinach. Add olives if you're feeling it. Add wine if you're really feeling it. Bake until golden and bubbling. 👉 [Try the recipe here]

RECIPE 4: Crispy, golden sautéed goodness

A proper crowd-pleaser. Chop J-artichokes into chunks and fry in olive oil till golden brown. Add a few whole garlic cloves, bay leaves, a splash of white wine vinegar, and pop a lid on to steam them till soft. Remove the lid and fry again to crisp them right back up. Excellent with eggs, grilled meats, or just by themselves with flaky salt.

RECIPE 5: Keep it simple – Smooth, buttery purée

For something a bit posh, boil peeled Jerusalem artichokes in salted water for about an hour until super soft. Drain, then simmer them again briefly with double cream, season well, and blitz into a silky purée. Serve as a dip, side, or fancy bed for something like grilled mushrooms, tofu or fish.