Jerusalem artichokes are knobbly brown vegetables, resembling clumps of fresh ginger. They are no relation to the globe artichoke. Jerusalem artichokes have thin brown skin, and white flesh that’s rich and nutty in flavour. Their texture is similar to that of a potato, and they can be used in similar ways. Available between June and November, they’re good roasted, boiled, steamed, fried, or cooked in soups.

To Buy

Look for plump, firm Jerusalem artichokes, with minimal knobs and bumps.

To Store

Store Jerusalem artichokes in a cool, dark place for up to 1 week. Don’t store in a plastic bag as they will sweat and deteriorate

To Prepare

Jerusalem artichokes will discolour quickly once cut, so drop them into a bowl of water and lemon juice as you go. Trim away any particularly pronounced bumps, and peel if using in cooking (you can leave skins intact if roasting, but scrub them first).