25/05/2026
Jerusalem Artichokes, (Sunchokes-Jchokes)
Are not as popular as they should be. Given that it is a super productive and easily grown root vegetable. It’s a sunflower so it’s also very attractive. It’s tasty, fun and versatile. Gourmets like Maggie Beer rave about it as a soup. So what puts people off?
It contains a starch/fibre inulin, that can taste metallic/bitter, enough to put anybody off right? But you only encounter that if you harvest too soon. Inulin turns into sweet fructose with time. What sets off its aging is cold weather. If you live in a frost free zone delay harvesting well into Winter. In colder regions early Autumn is fine. Artichokes don’t store well except in the ground. You don’t have to harvest the whole crop at once. Fossick for what you need, you can leave and use well into Spring. After this it will just grow again. You can also make this Vietnamese style light pickle which keeps for months in the fridge. Or you can make soup which will freeze. First give the tubers a good scrub, no need to peel.
I ‘square’ the tubers to Julienne them, as you do for Do Chua the Vietnamese mix of Daikon and Carrot. Not perfect squares just to take off the k***s. Obviously any damaged bits you can discard at the same time. Do not throw out the k***s or shavings. These will make soup. Salt them thoroughly and leave in a sieve to drain over the sink. I find 1.5 Kilo of tubers will give 1 kilo of Julienned sticks and .5 kilo of k***s.
The squared lumps can now be Julienned, salted and left to drain for an hour, washed drained and packed into jars. Then covered with this liquid. 1 litre will be adequate to cover 1 kilo of sticks. Half a litre of water, half a litre of vinegar, (I use apple cider, any will do), 250 grams sugar, salt to taste and bring to boil. It’s optional to add chilli, garlic as I do or any spices you like. Then just ladle the liquid into the jar to cover. Keep refrigerated until needed. They won’t last long 😉
The k***s can now be washed, drained and added to a largish pot along with two chopped onions. Either O/O or butter fréquent stirring to caramelise a little. Then add a litre of stock, juice of 1/2 lemons, bring to boil, turn down heat and blend in pot with stick blender. Add chipped carrots and sliced mushrooms (truffles if you’re posh) S&P and cook gently until carrots are softened. Serve with dollops of crème, yoghurt, or kefir garnish with parsley, chervil or cilantro. Voila!
