Jerusalem Artichoke
Helianthus tuberosus
Aka 'Sunchoke' is a large, robust sunflower with broad, thick leaves and rough, hairy stems. Flowers have golden-yellow rays and discs. The nectar and pollen of the flowers attract primarily bees, including bumblebees, cuckoo bees, digger bees, leaf-cutting bees, Halictid bees, and Andrenid bees. Other floral visitors include Syrphid flies, bee flies, small to medium-sized butterflies, wasps, and beetles.
Soil: moist to average soil
Exposure: full to part sun
Growth habit: 6-8' tall; can spread aggressively
Sunchokes, cultivated by Native Americans of the Great Plains, are often prepared similarly to potatoes but have a crunchy texture when raw that is similar to a radish or turnip. They are very high in iron, potassium, and fiber and are a great lower-carb alternative to potatoes!
Roasted Sunchokes with Fresh Herbs
Ingredients:
1 lb sunchokes rinsed and scrubbed well, and cut into 1/2-inch thick slices
1 and 1/2 tablespoons extra virgin olive oil, plus more for drizzling
1/2 teaspoon kosher salt
freshly ground black pepper
1-2 sprigs fresh thyme, finely chopped
Method:
Preheat the oven to 425 degrees with a rack in the center position. In a medium bowl, toss the sunchoke slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a standard sheet pan. Be sure to leave space between them so they caramelize evenly.
Roast for 18-22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender. If necessary, drizzle them with a touch more olive oil to prevent any sticking.
Gently toss with fresh chopped thyme and a light sprinkle of kosher salt. You can drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.