Fresh Jerusalem Artichokes
Country Of Origin: Turkey
Jerusalem Artichokes are available year-round, with a peak season in the fall and early spring.
Jerusalem Artichokes varieties can vary in appearance, some have “eyes” similar to potatoes, some are smooth, whereas others are more knobbed. The tubers have a light-beige to tan-coloured skin, with a crisp and juicy, ivory flesh. These artichokes have a texture similar to water chestnuts and a sweet, nutty flavour.
Jerusalem Artichokes can be used in place of potatoes in any recipe, though they have more moisture and no starch, so cooking times can differ. The artichokes is said to be best when roasted, though they can be served raw in salads, baked like fries, boiled and mashed or pureed into a soup. Serve raw sliced artichokes in a crudité with creamy or oily dips.
The inulin-rich Jerusalem artichokes contain no other type of carbohydrate, which is perhaps why some call it “the potato of diabetics.” They are also high in fiber and have more potassium than most other vegetables