Jerusalem artichokes are a bit baffling - being neither artichokes nor from Jerusalem. They are also not the most appealing of vegetables - looking something like a cross between a piece of ginger and a lumpy potato. But what they lack in proper naming and beauty, they more than make up for in delicious taste! Jerusalem artichokes, also called 'sunchokes', are a root vegetable with a nutty flavour and potato-like texture. If you haven't tried this treat, and really aren't quite sure what to do with it, rest assured! We have compiled three super simple recipes using the oft-overlooked veggie below...

Sunchoke Chips
By Tiny Urban Kitchen
Sunchoke Chips - Tiny Urban Kitchen - Fresh City Farms - Jerusalem Artichoke Chips

Wash and scrub sunchokes so that they are free of any dirt. Thinly slice up sunchokes into 1mm thick slices.  Try to make them uniform in width, as that will aid in even browning.  Toss with a small amount of olive oil (about 1 tsp for an entire mini toaster oven tray) and lay them in a single layer in the tray.  Add salt (I just did a few "shakes" of a salt shaker) and bake at 400 degrees F for about 15 minutes, or until it starts to dry out and look golden brown.  I did this in the toaster oven, and it worked great.  I also tried it in the convection oven.  It took a little longer (like 25 minutes!),but still turned out fine.

Sauteed Jerusalem Artichokes with Garlic and Bay Leaves

By Jamie Oliver
Sauteed Jerusalem Artichokes with Garlic & Bay Leaves - Jamie Oliver- Fresh City Farms - Sunchoke Recipes

600g jerusalem artichokes
Olive oil
A few bay leaves
2 cloves garlic
1 splash white wine vinegar
Salt & pepper

Directions: To serve 4, you will need 600g of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.

Roasted Sunchokes
By The Kitchn

Roasted Sunchokes - The Kitchn - Fresh City Farms - Roasted Jerusalem Artichokes

2 to 3 large sunchokes, sliced 1/4-inch thick
2 tablespoons olive oil
1/2 teaspoon salt
1 sprig of fresh rosemary, leaves removed
3 to 4 cloves of garlic, peeled and left whole

Directions: Preheat the oven to 425 degrees F. Scrub the sunchokes under cold running water and slice 1/4-inch thick. Add the sunchokes and garlic to a roasting pan or baking sheet and toss with the olive oil so the bottom of the pan and the sunchokes are lightly coated. Add more olive oil a tablespoon at a time if you don't feel like the vegetables are coated enough, but not too much; you don't want them swimming in olive oil. Sprinkle with the salt and rosemary. Bake for 15 to 20 minutes, until the sunchokes are tender inside, like a potato.

Creamy (Vegan) Jerusalem Artichoke Soup
By Simple Scratch Cooking
Creamy Jerusalem Artichoke Soup - Simple Scratch Cooking - Fresh City Farms - Sunchoke Soup

Jerusalem artichokes, scrubbed clean and sliced into coins
Vegetable broth, enough to cover the artichokes

Directions: Add ingredients to a skillet or saucepan. Bring to a boil, then reduce to a simmer. Cook until the artichokes are tender when pierced with the tip of a knife. Using a ladle, transfer to the bowl of a blender, and blend until smooth and creamy textured, thinning out with extra broth as needed. Some ideas for garnish: caramelized onions, spicy tofu cubes, chopped fresh herbs, parmesan skilled croutons, or chopped marcona almonds