FMIOTW: Waldspinel Sunchoke (Jerusalem Artichoke)

In the middle, those knobby things 🙂

A blend of familiar flavors; potato and artichoke in sweet, crispy pieces. Being a root vegetable, not an artichoke relative, sunchoke’s skin can be dirty so scrub away! After reading some online advice, I sauteed my sunchokes, skin on, in olive oil, thyme and sea salt. They are crispy, salty and have a subtle flavor all their own. Yum!

I’d imagine that mediterranean flavors like olives and lemons would bring out the flavor of sunchoke…hopefully without overpowering it.


1 Comment »

  1. js Said:

    been looking around for these but still have not seen them in the markets! i’m really curious to try what they are like

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