Amazing Jerusalem Artichokes

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Roasted Jerusalem Artichokes - Ready to Eat!

Roasted Jerusalem Artichokes – Ready to Eat!

I almost forgot about Jerusalem Artichokes this year – but thankfully bag after bag of these funny looking vegetables were piled on several stands at the Sunday farmer’s market here in Seattle.  And these little tubers were so cute and inexpensive that I just couldn’t help myself.

Hard to Pass Up!

Hard to Pass Up!

I actually investigated and potatoes and sunchokes have the same number of calories and starch but sunchokes have a lot more iron.   A native of the sunflower family (hence the name sunchokes), they have kind of a nutty, sweet flavor and are a fun vegetable that can add some much needed variety on your winter menu.

This is one of my favorite ways to prepare them…sorry I didn’t snap a picture with a poached egg!  Next time for sure…

Roasted Jerusalem Artichokes

Yields four healthy portions



  • 1 lb Jerusalem Artichokes
  • ¼ cup olive oil
  • 1 Tbsp anaheim chili, diced ¼ inch
  • 2 Tbsp yellow sweet pepper, finely chopped
  • 1 Tbsp shallots, finely diced
  • ½ tsp sea salt
  • ¼ tsp fresh cracked pepper
  • ½ large lemon, zested and juiced-keep the zest and juice separate
  • 4 poached eggs for serving time(optional)

Preheat oven to 400 degrees and place the rack in the center.  Scrub and cut sunchokes crosswise into ½ inch pieces and put in a large bowl.

Heat ¼ cup olive oil in a small saute pan on medium.  When oil is hot, add the shallots and pepper and cook gently for three minutes.  Pour the peppers/shallot/olive oil mix over the sunchokes.  Spread into one layer on a rimmed cookie sheet (I did this in my toaster oven) and bake for 35 minutes or until the sunchokes are soft when poked with a knife, much like a baked potato.  Remove from the oven and squeeze the juice of ½ lemon over the entire mixture, stirring around.  Return to the oven for 10-15 minutes.  Stir in lemon zest as it comes out of the oven.

Put each serving in a shallow soup bowl and top with a poached egg.   The poached egg can be mixed through to coat the sunchokes with the gooey egg yolk and soft egg white right before digging in!! Believe it or not, I eat this for breakfast or as a light dinner followed by a fresh vegetable salad.

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