Sunchoke or Jerusalem Artichoke Spectacular

What is a Jerusalem Artichoke?

Otherwise known as a Sunchoke the Jerusalem Artichoke is a tuber of a perennial plant native to North America originally cultivated by Native Americans in what is now known as New England. 

The Jerusalem Artichoke's early popularity in American horticulture was overshadowed by the larger yeilding potato.  However, if you are into sustainable gardening or eating your yard the Jerusalem Artichoke is just your food – its plant is a pretty yellow flower, has no known pests, and upon planting becomes a permanent fixture of your garden or yard.  Thus, before you plant it make sure you want it where you put it as it will volunteer itself again and again for your viewing and eating enjoyment.

Here are a couple photos of the flower I found from fellow bloggers out on the internet.

Photo above from Tiny Farm Blog (tinyfarmblog.com).

Here are the plants in a bunch in the garden of myselfsufficienthome.com. 

The  Jerusalem Artichoke we ate was purchased at Pike Place Market by Misty Dawn and her visiting vegan friend from Chicago. 

We prepared it as part of an eclectic vegan feast this past Thursday before we headed to a poetry open mic.

Sunchoke can be eaten raw, cooked or marinated.  We decided to sauté ours in olive oil with a little bit of shallot, garlic and salt & pepper so that the essence of its flavor could be recognized and enjoyed.

 The Sunchoke was star among our other fruits of the earth with such features as these Northwest wild mushrooms.

Tomatillos and Serano peppers

and beautiful mustard blackened brussel sprouts.

Jerusalem Artichoke cooking tips:

Scrub well but lightly as they bruise easily.

Upon cutting they oxidize quickly so either sauté immediately for 3- 5 minutes in hot oil in a stainless steel wok or marinate in lemon juice and or vinegar.

Avoid over cooking or cooking in aluminum or iron pans as they will turn into an unappealing mush and discolor.

Enjoy!