Winter Vegetables in Their Element: Jerusalem Artichokes
Jerusalem Artichokes (Sunchokes)
By midwinter, cooking shifts. Fresh greens give way to storage crops. The vegetables that matter now are the ones that hold structure through cold storage and respond well to heat—roasted, simmered, or puréed.
Jerusalem artichokes—also known as sunchokes—belong firmly in this category.
Knobby, uneven, and unassuming, they don't advertise what they're capable of. But once cooked, they reveal a deep sweetness and a nutty flavor. Raw, they're crisp and slightly sweet, like water chestnuts. Roasted, they develop something between a potato and an artichoke heart—earthy, rich, with caramelized edges.
Jerusalem artichokes are harvested after the first frost, when cold temperatures concentrate their sugars. They hold well through winter and store better in the ground than out of it. They roast exceptionally well, developing crisp exteriors and creamy interiors. Sliced thin, they add texture and sweetness to salads. Simmered, they collapse into silky soups and purées.
Chefs value Jerusalem artichokes for their versatility. They work as a supporting element—adding body and sweetness to a dish—but they can also stand on their own. Few vegetables transition as easily from a simple roast to a composed plate with just olive oil, salt, and time.
Like most winter crops, Jerusalem artichokes benefit from restraint. They don't need heavy seasoning or elaborate technique. A hot oven or a pot of simmering water is often enough. The reward is a flavor that feels grounding and substantial—exactly what winter cooking calls for.
If Jerusalem artichokes have felt unfamiliar in the past, winter is the moment to revisit them. They're a natural fit for soups and stews, a satisfying alternative to potatoes, and a reminder that some of the most rewarding vegetables are the ones that don't announce themselves.
Jerusalem artichokes are available at all of our farmers markets, alongside other storage crops that shine this time of year.
Roasted Sunchokes with Olive Oil & Lemon
Serves: 2–4 | Time: 30 minutes
Ingredients
- 1 lb sunchokes
- 2–3 tbsp olive oil
- Salt and freshly ground black pepper
- Optional: 1 garlic clove (smashed) or a few thyme sprigs
- Lemon (for finishing)
Prep
Scrub sunchokes well—no need to peel. Trim any dark or knobby spots. Cut into evenly sized chunks or thick coins.
Roast
- Heat oven to 425°F.
- Toss sunchokes with olive oil, salt, pepper, and any optional aromatics.
- Spread in a single layer on a baking sheet.
- Roast 20–25 minutes, turning once, until deeply golden outside and tender inside.
Finish
Remove from oven, discard herbs if used, and squeeze fresh lemon over the top (wonderful - but not essential). Taste and adjust seasoning.
How to Use
- Serve as a side like roasted potatoes
- Add to grain bowls or salads
- Toss with butter and herbs
- Purée with stock and cream for an easy soup base
A Note on Enjoying Sunchokes
Jerusalem artichokes contain inulin, a prebiotic fiber that can cause digestive discomfort in some people. If you're new to them, start with a smaller portion and cook them thoroughly.