The Jerusalem artichoke….a.k.a. the sunchoke, and sun root have been the topic of many heated debates among chefs, foodies and farmers. Our crop-rearing neighbors to the north see the Helianthus Tuberosus as a nuisance, while the Brits embrace this nutty tuber for both it’s culinary appeal and it’s notable health benefits. Here in California, sunchokes are becoming a wintertime favorite among health-conscious diners who are looking for a crunchy, nutritious topping for salads, soups and entrees.

First off, it’s important to understand that the Jerusalem artichoke isn’t really an artichoke at all – it’s a type of sunflower, or more specifically, it’s the lumpy root system of a sunflower. It looks a lot like ginger root (or a very rustic, misshaped potato), with a knobby skin that varies in color from white to pink, red and even light brown depending on the variety.

Contrary to popular belief, this misunderstood vegetable didn’t actually hail from Jerusalem, or anywhere else overseas for that matter. The Jerusalem artichoke is among the few produce items that are truly native to North America; it was first discovered growing wild along the Eastern seaboard, as far south as Georgia and extending north into the Maritime provinces of Canada.

In the wild, this perennial plant can be found flourishing along rivers, stream banks and throughout meadows; it’s extensive underground root system and resistance to freezing temperatures makes it an unwelcome intruder into cash crops like soybeans, corn and winter wheat, giving Jerusalem artichokes a bad rap among many farmers.

Fortunately, early efforts to eradicate Jerusalem artichokes were unsuccessful, leading many folks to embrace the ‘if we can’t beat ’em, let’s eat em’ mentality, leading to the discovery of just how tasty these underrated tubers actually are!

Jerusalem artichokes are now a commercially-cultivated crop throughout North America, leading to the widespread availability.  Like the majority of root vegetables, these tubers are at their peak during the winter months following a late autum harvest.

When it comes to preparing Jerusalem artichokes, chefs can choose to either serve them up raw (we suggest adding thin slices atop a salad or sandwich) or cooked. Sunchokes can be treated much like potatoes – roasting, steaming and even deep-frying will produce a smooth, satisfying side dish that’s slightly sweet and nutty. The French often puree up this root vegetable into a thick main-course soup, while the Germans use tons of ‘chokes every year to distill Jerusalem artichoke brandy!

Not only do sunchokes taste great, they’re also an incredibly healthy food! High in iron, potassium and vitamin B1 while being low on the glycemic-index scale, a one-cup serving of raw Jerusalem artichokes delivers 3 grams of protein and a whopping 10 grams of fiber! (Thus the unsavory nickname…..)

So the next time you’re looking for a unique, healthy and low-cost ingredient to add to your dishes, why not give Jerusalem artichokes a try?