Jerusalem Artichokes

The Jerusalem artichoke also called sunroot or sunchoke  It is a species of sunflower which is a member of the daisy family and is native to eastern North America. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Despite its name, the Jerusalem artichoke has no relation to Jerusalem, and it is not a type of artichoke. The origin of the name is uncertain. Italian settlers in the USA called the plant girasole, the Italian word for sunflower, because of its resemblance to the garden sunflower.

In Baden-Württemberg, Germany, over 90% of the Jerusalem artichoke crop is used to produce a spirit called “Topinambur (de)”, “Topi” or “Rossler”.



Trim any big bumps to make them easier to peel. Once peeled, they discolour quickly, so place in a bowl of water and lemon juice to prevent browning. Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips and are excellent roasted, sautéed or dipped in batter and fried, or puréed to make a delicious soup.


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Growing Region:

Jerusalem Artichokes are grown in Queensland, NSW, Vic & South Australia.


Jerusalem Artichoke are available ALL YEAR round.

January-April : From Queensland

April - Sept : From NSW & S.A.

Sept - December : From S.A. & Vic

Jerusalem Artichoke gnocchi with sautéed kale.


For the gnocchi

  • 2 pounds Jerusalem artichokes (8 – 10 medium), peeled and
  • cut into 1 inch pieces
  • 1 large egg, lightly beaten
  • 3 – 4 cups unbleached all-purpose flour, plus more for dusting
  • Sea salt for the boiling water
  • Drizzle of extra virgin olive oil, plus more for pan frying

For the sautéed kale

  • 2 tablespoons extra virgin olive oil
  • 1/4 – 1/2 teaspoon red pepper flakes
  • sea salt and ground black pepper to taste
  • 1 large shallot, chopped
  • 4 cloves garlic, smashed, peeled, and diced
  • 1 large bunch Tuscan kale, washed and cut into 1 inch ribbons
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon zest
  • 1/4 cup shaved Asiago


Set the Jerusalem artichoke pieces into a large pot and fill with cold water. Set over high heat; bring mixture to a boil, and continue cooking for 20 – 25 minutes, or until the Jerusalem artichokes are easily mashed with a fork.
Drain the Jerusalem artichokes and, when cool enough to handle, then send them through a ricer. (You can also just mash with a fork.)
Set the ricedJerusalem artichokes on a lightly floured work surface, make a well, add the egg. Then, sprinkle on the flour, 1 cup at a time, adding up to 3 cups. Use a pastry scraper to fold the flour into the mixture. Mixture will be fairly sticky. With a light touch, continue adding the remaining cup of flour, or just enough so that the dough stops sticking to your fingers. Once the dough is holding together, knead it lightly for a minute or so. Form into an oblong mound, and then use the pastry scraper or a knife to divide into 8 sections.
On a well-floured work surface, gently roll each section into a long, 3/4 inch thick tube. Use a sharp knife to cut off 1/2 inch sections, make a tiny indentation in the center with your fingertip, and then set on a lightly floured tray. Continue until all the gnocchi have been made.
Bring a large stock pot with plenty of water to a boil. Add enough sea salt that a drop of the water tastes like the sea. Gently lower several gnocchi at a time into the rapidly boiling water. As soon as the gnocchi float up to the top, remove from water with a slotted spoon and set aside. Drizzle cooked gnocchi with a bit of olive oil.
To pan fry the gnocchi, add a tablespoon on extra virgin olive oil to a medium skillet over medium-high heat. Add several at time, and cook each side for 2 minutes. (They tend to stick to the pan, so add more olive oil as needed, be watchful, and nudge them continuously.)
Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When hot and shimmery, add the red pepper flakes, 1/4 teaspoon of sea salt, and black pepper. Add the shallots, and sauté until translucent. Next add the garlic and sauté a minute more. Add the kale, a bit at a time, along with a pinch of sea salt for each batch. Turn until kale has cooked down. Sprinkle in the vinegar and lemon zest. Turn heat to low, and cook for another 5 minutes or so.
Spoon over a handful of gnocchi and finish with the shaved Asiago and a drizzle of olive oil.


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