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Published on March 09, 2016

Sun Choke (Jerusalem Artichoke)

March 09, 2016

Sun Choke (Jerusalem Artichoke)

Farm Market/Growing Season:
April - Freshly dug sun chokes hold up better to cooking than very tender fall harvested sun chokes.

Buying Tips:
Knobby tubers look much like ginger root. Look for smooth skin and crisp texture.

The sun chokes winter over in the ground and are best harvested in the spring. They do not store well, so enjoy right after harvesting. Keep unwashed tubers in a perforated plastic bag in the refrigerator crisper drawer up to two weeks. Rehydrate shriveled skin sun chokes in cold water.

Rinse under cold water, gently brushing away dirt. Leave the skin on to help retain nutrients and hold the tuber together. If desired, it can be removed after cooking. If leaving raw, leave the sliced sun choke in 4 cups water with 2 Tbsps lemon juice. Enjoy sliced in salads or steam, boil, bake or mash just like potatoes. Sun chokes over cook quickly.

Key Nutrients:
Sun chokes are a great source of Vitamin A and C, niacin, calcium, iron, phosphorous and potassium.

Complementary Flavors:
Anise, bay leaf, chervil, chives, coriander, dill, fennel leaves or seeds, garlic, ginger, mace, mint, parsley, rosemary, sage, tarragon, lemon, celery, leeks, onions and potatoes.

Jerusalem Artichoke

Jerusalem artichokes are full of iron and when cooked impart a nutty flavor. 


  • 1-1/2 cups Jerusalem artichokes
  • 5 shitake mushrooms, slivered
  • 1 Tbsp olive oil
  • 2 cups peas or corn, frozen
  • 1 medium onion, chopped
  • 1 Tbsp Tamari sauce


  1. In large skillet, heat oil and sauté onion 
  2. until soft.  
  3. Add mushrooms and tamari cook for 4 to 6 minutes, just before mushrooms are cooked. 
  4. Add peas and artichokes, some water and cook over medium low heat until both are soft, about 5 more minutes.  
  5. Add chopped parsley at the end with salt and pepper to taste.

Serving suggestion: great with fish, tempeh or tofu.

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