Jerusalem artichokes are sweet, nutty, and potato-like, with even more health benefits then their root vegetable cousins. Moser says they’re very high in vitamins, potassium, iron, and fiber.

The Jerusalem artichoke is a kind of sunflower that produces underground tubers that is not related to the globe artichoke. Originally Published: October 1, 1987 at 1:00 AM CDT ...

Add Jerusalem artichokes, 3 tablespoons sage, shallots and garlic. Saute until artichoke slices are light brown on all sides, about 12 minutes total, turning frequently.

Puree of Jerusalem Artichokes Makes about 6 servings 1 pound Jerusalem artichokes, peeled and cut into one-inch pieces 2 cups whole milk 1 teaspoon salt 1/4 teaspoon freshly ground black pepper ...

Bill Smith, chef of Crook’s Corner in Chapel Hill, N.C., says Jerusalem artichokes were easy to find when he was a boy in eastern North Carolina, but farmers have since curtailed the invasive tuber.

Place the sliced Jerusalem artichoke into a small pot of boiling water. Cook for 8-10 minutes, until the artichokes are tender. Drain and set aside. Then, prepare the egg mixture.

Add sliced Jerusalem artichokes, cream, pepper and remaining 1/4 teaspoon salt; cook 1 minute. 3. Stir in cheese; cook 1 minute or until cheese melts. Garnish with parsley.

Jerusalem artichoke or sunchoke is high in protein, iron and potassium. Sunchokes can lower high blood pressure and blood cholesterol levels. Find out interesting nutrition facts about Jerusalem ...

Wash 8 plump Jerusalem artichokes, leaving them unpeeled. Add them to cold, salted water in a pot and bring to the boil, simmering until they are al dente - tender but still a little firm.

Oddly, Jerusalem artichokes have nothing to do with the city or the plant. Instead these knobby delicacies, also called sunchokes, are the tuber of a North American sunflower. Originally cultivated… ...