Jerusalem Artichokes

We are delighted to bring you Herefordshire-grown Jerusalem Artichokes. One of the more curious specimens of the vegetable world, Helianthus tuberosus is closely related to the sunflower (and not closely related to the globe artichoke!), hence its other name, the sunchoke. The tubers are knobbly and take a bit of peeling but - when cooked well - are superb with a sweet nutty flavour. The key to good Jerusalem Artichokes is to cook them at high temperatures with fat. Roasting, or pan-frying them thinly sliced until browning, is ideal. The higher temperatures help break down the inulin that can cause the notorious wind associated with these tubers!