What Is a Sunchoke?

If you've ever stumbled upon a sunchoke at the farmers' market, you might have found yourself confused with how to use this knobby, not-so-common vegetable. But never fear, our helpful guide will teach you exactly what this veggie is, where to buy it, and how to cook it.

What Exactly Is a Sunchoke?

A member of the sunflower family, sunchokes — also called Jerusalem artichokes — are tubers that have no actual relation to artichokes, or Jerusalem for that matter, and are commonly grown in North America. They have rough skin, which ranges in colors from dark brown to light tan, and an interior that is similar in texture to a potato.

Jerusalem artichokes have a mildly nutty taste that's reminiscent of water chestnuts when raw and take on an artichoke heart flavor when cooked.

How to Cook Sunchokes

Sunchokes can be cooked practically any way you'd cook potatoes, but with the exception that this tuber can also be enjoyed raw. Try boiling and mashing them, roasting, puréeing into soups, grilled, or thinly sliced for salads. While the skin of Jerusalem artichokes is edible with an earthy flavor, it has a texture that's too stringy for most, so we recommend peeling them before cooking.

Get the recipe: Risotto with Sunchokes, Butternut Squash, and Gorgonzola

Buying and Storing Sunchokes

You won't always find Jerusalem artichokes at your grocery store. Instead, keep an eye out during the beginning of winter to find this uncommon tuber at farmers markets and specialty grocery stores. Pick ones that are firm with no wrinkles or mold. Sunchokes will last a few weeks when stored unwashed in the vegetable crisper of your refrigerator.

Do Sunchokes Cause Illness?

Sometimes jokingly referred to as "fartichokes," Jerusalem artichokes have a reputation for occasionally causing excessive gas, bloating, and sometimes even diarrhea for certain people.

That is because this root vegetable is high in inulin, an indigestible fiber and prebiotic, which can cause digestive trouble in some. This side effect happens more often when Jerusalem artichokes are served raw, so take it slow when you first start enjoying this veggie uncooked. Also be aware that the amount of inulin varies between each tuber, and some people are more sensitive than others, so it won't have the same effect on everyone.

Related:

• Super Spuds: The 8 Types of Potatoes to Know
• What Is Cassava and How Do You Use It?
• How to Store Sweet Potatoes So They Last Longer