Jerusalem artichoke, Sun Choke - Helianthus tuberosus
History
The Jerusalem artichoke is a plant originally native to Peru. It was first brought to Europe from Canada where it was a staple food eaten by the indigenous population. Unlike corn and quinoa, staples in the Southern Americas, Jerusalem artichokes are suited to the Canadian climate due to their ability to grow in extremes of temperature. Considering its botanical origins then it is curious then that not only is this vegetable not from Jerusalem but also has no relation to the Globe artichoke.
Part of vegetables name is attributed to a man called Samuel Champlain, the founder of Quebec, who after tasting the plant wrote in his travel journal it was a root ‘with the taste of artichokes’. Many think that Samuel Champlain is alone in this comparison including the food writer Jane Grigson ‘I wouldn’t say the likeness in taste is strong unless they are dug and eaten immediately’. Personally even then I find little comparison in taste with the two vegetables.
The second part of the name stems from its botanical links with the sunflower. Like the sunflower the flower of the artichoke is a girasol, meaning it will turn to face the sun as it moves from east to west across throughout the day. It is often thought that the corruption to Jerusalem from girasol could have come from the neighbours of the botanist John Goodyer. Describing the new plant to them as a girasol artichoke it wouldn’t have taken long before the name was changed to something more memorable or perhaps more understandable to the English ear.
Nutrition
Jerusalem artichokes are a very useful food for both diabetics and slimmers alike. This down to how the plant stores its energy for the next years growth. The artichokes store their energy in the form of inulin a carbohydrate made up from two fructose units. This means the body can deal with the energy from it much more effectively than glucose and the carbohydrate low is avoided and along with it the feeling of hunger soon after the meal. It is therefore suitable for those on the GI diet.
Artichokes are also high in potassium a mineral important for nerve and muscle function.
Jerusalem artichokes are also useful in maintaining good gut bacteria. This in turn can help those suffering with yeast infections as the inulin they contain is a pro-biotic – this ‘feeds’ bacteria, which can alter the gut pH to a more alkali state in which the Candida cannot survive.
Nutritional Information
100g provides as percentage of recommended daily allowance
18% Iron
17% Potassium
& Calcium, magnesium, selenium, copper and traces of other minerals.
4% Protein
6% Vitamin C
13% Thiamine
6% Niacin
& small amounts of other B vitamins
Growing
Like the potato artichokes are a useful plant for a new plot, as they will break up tough soil. However if they are not completely harvested they will quickly become a weed and for this reason many gardeners will have a permanent bed for artichokes. It is worth planting them into a bed with a physical barrier from the next bed to stop them spreading. If placed in the same bed year to year extra organic matter should be added at the end of each season to ensure the crop doesn’t begin to degrade.
The foliage of the plant will grow very high and they can be used as a windbreak on exposed sights. They will of course also block out sunlight as well as wind so never plant them next to anything, which needs full sun.
The beds can be prepared by adding compost but they are strong plants and will grow in most soils as long as they are not too waterlogged or acidic.
The tubers are planted in late January to mid April and are a useful winter crop as they can be harvested from October right until March.
Plant the tubers around six inches down with 18 inches between them replacing the soil with a slight ridge on top of the row. They may need earthing up throughout the growing season as the tubers become exposed.
Recap
- Useful for breaking up soil
- Can become a weed if not completely harvested
- Useful windbreak
- Plant in Jan – April
- Harvest Oct – March
- Plant 6inches down and 18 inches apart.
- Do not plant next to shade intolerant plants
- Doesn’t tolerate waterlogged or acidic beds
- Add extra organic matter if using same bed year to year
Jerusalem Artichoke Crisps (Chips US)
As a nutritionist I really should not recommend the following recipe. However it is by far the nicest way I have found of preparing Jerusalem artichokes.
Ingredients
Use around 3 –4 Artichokes person. Half teaspoons each of Chilli, Coriander and Cumin powder mixed together
Some rapeseed oil for frying
Method
Wash the artichokes thoroughly – it may help to soak them in some water for a few minutes first.
Cut the artichokes into small crisp (chip US) sized pieces using either a very sharp knife or the side of a cheese grater (the cheese slicer)
Heat the oil
As the oil is heating wet the artichoke pieces and coat them in the spice mix
Drop into the hot oil and turn when one side is cooked
Serve with Guacamole or yoghurt dip (see below)
Yoghurt Dip
Mix half a large pot of yoghurt with some very finely sliced cucumber, some fresh mint and a few twists of black pepper.
More ideas–
Use with celeriac and potatoes as a winter vegetable root mash
For soup – fry some leeks and garlic and add chopped peeled artichokes, cover with stock and bring to the boil. Serve with croutons and crème fresh.
