Jerusalem artichokes. They aren’t from Jerusalem. They aren’t related to the type of artichoke you’re familiar with. What they are is a root vegetable that tastes sweet and nutty. Also known by the name sunchoke, these power packed (inulin, vitamin C, phosphorus, potassium, iron) vegetables are in season right now. If you’ve never tried them before, I’ve got five recipes for you. One of them is bound to grab your attention.

 

Cream of artichoke and Jerusalem artichoke soup – This soup uses the more familiar artichoke with the Jerusalem artichoke in this creamy, garlicky soup.

 

Organic oven roasted Jerusalem artichokes – A simply way to turn the root vegetables into a tasty side dish.

 

Chicken and Jerusalem artichoke pie – The Jersusalem artichokes replace the carrots and other vegetables usually associated with a chicken pie that’s made with a pre-made puff pastry crust.

 

Italian linguine with shrimp, Jerusalem artichokes, and bacon – Seafood, bacon, garlic, butter… on top of pasta… yum.