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Roasted Jerusalem Artichokes

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These Roasted Jerusalem Artichokes are crispy, caramelized and so addicting. I’ll show you how to pick out good Jerusalem artichokes to make this side dish.

close up image of roasted jerusalem artichokes

The other day I came across this awesome list of ”Ugly Vegetables” on And while I pride myself in being very diverse with my cooking and ingredients, there were several vegetables on this list that I have never heard of. What the heck is a cardoon?? 

So when I saw Jerusalem Artichokes at Whole Foods soon after, I knew I had to try them! I put them in my shopping cart right away. I was going to figure out how to cook them later. Minor details.

roasted jerusalem artichokes on a plate

I came home and did what everyone does: I googled Jerusalem Artichokes to learn more about them and how to cook them. Here is everything I learned:

What are Jerusalem Artichokes?

Jerusalem artichokes are tubers, which means they are the roots of a plant. They look kind of like ginger roots, but they couldn’t be more different. Jerusalem artichokes are the roots of these awesome flowers! I see these flowers all over the place and think they are so pretty – I love colorful bright flowers. I had NO IDEA they had such a tasty edible root underneath there.

jerusalem artichokes

How do you pick out Jerusalem Artichokes?

The biggest obstacles to trying new fruits and vegetables are (1) picking out the good ones and (2) figuring out how to cook them. 

Picking out Jerusalem artichokes is simple. Just make sure you grab pieces that are firm and feel like they would be crisp. Make sure they are not getting soft or moldy anywhere. Look for potential mold around the knobby parts of the Jerusalem artichoke. I have to mention the mold and soft part because Jerusalem artichokes are not as common a purchase as other vegetables, so you want to make sure they haven’t been sitting in the grocery store for too long.

If you can find Jerusalem artichokes that don’t have have too many knots and knobs on them, it will be easier to clean them for cooking. There’s nothing wrong with the knobs, they just need to be scrubbed a little harder to make sure they’re clean.

You can typically fine Jerusalem artichokes at Whole Foods and other big grocery stores, next to the carrots and beets.

Here is a good guide on picking out Jerusalem artichokes.

What do Jerusalem Artichokes taste like?

Jerusalem artichokes are DELICIOUS when they are roasted. Right when you bite into them you might think it tastes like a juicy crispy potato, but in a few seconds you really taste the difference.

Jerusalem artichokes are nutty, slightly sweet, complex, but mild at the same time. SO different from a potato.

Do you need to peel Jerusalem Artichokes?

No need to peel Jerusalem Artichokes! Just give them a good scrub, making sure to scrub really well around the knobs to get any dirt out.

Can you eat Jerusalem Artichokes raw?

You can eat Jerusalem artichokes raw. But they taste much better cooked. Cooking them (especially roasting) brings out their natural sweetness and aroma. And it gives them the beautiful golden brown crispy color.

What you’ll need to Roast Jerusalem Artichokes:

Making roasted Jerusalem artichokes is super simple and you need only a few ingredients. Just toss the chopped pieces in olive oil, garlic, salt, and pepper and load them up on a large baking sheet. Don’t overcrowd the pan. You’ll want to make sure the pieces aren’t touching so they get nice and crispy.

Why are they called Jerusalem Artichokes?

Jerusalem artichokes have absolutely nothing to do with Jerusalem or artichokes. According to Wikipedia:

“The origin of the “Jerusalem” part of the name is uncertain. Italian settlers in the United States called the plant girasole, the Italian word for sunflower, because of its familial relationship to the garden sunflower (both plants are members of the genus Helianthus). Over time, the name girasole (pronounced closer to [d͡ʒiraˈzu:l] in southern Italian dialects) may have been changed to Jerusalem.”

Jerusalem artichokes are also often called sunchokes and topinambour, but who wants to try to prounounce that?? 

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roasted jerusalem artichokes
Print Recipe
4.42 from 17 votes

Roasted Jerusalem Artichokes

These Roasted Jerusalem Artichokes are crispy, caramelized and make a delicious side dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 2
Author: Kate


  • 1 lb Jerusalem artichokes , skin on, chopped into 1 inch pieces
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt , or to taste
  • ground black pepper , to taste
  • 1/4 teaspoon garlic powder
  • 1 tablespoon fresh parsley leaves , finely minced (optional garnish)


  • Preheat oven to 400F. Spray or brush a baking pan with olive oil. 
  • Brush the jerusalem artichokes with a vegetable brush under water to clean them, leaving the skin on. Chop them into even 1 inch pieces.
  • In a large bowl, combine the chopped jerusalem artichokes, olive oil, salt, pepper, and garlic powder. Toss to coat all the pieces. Place the artichokes on a large baking sheet, making sure not to crowd them. Roast for 17-20 minutes, or until they are fork-tender. Garnish with fresh parsley and enjoy!


You can roast Jerusalem artichokes longer than 20 minutes (try 25 - 35 minutes) if you like your vegetables softer instead of crunchy.

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Nutrition Facts
Roasted Jerusalem Artichokes
Amount Per Serving
Calories 291 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Sodium 301mg13%
Potassium 972mg28%
Carbohydrates 39g13%
Fiber 3g12%
Sugar 21g23%
Protein 4g8%
Vitamin A 215IU4%
Vitamin C 11.7mg14%
Calcium 32mg3%
Iron 7.8mg43%
* The nutritional information shown here is just an estimate and not meant to be used as dietary/nutritional advice. Please consult a nutritionist for exact nutritional information based on the exact ingredients you use.

Have you ever had Jerusalem Artichokes? Did you like them?



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The Best Whole30 Vegetable Recipes - HealthyLifey

Thursday 17th of December 2020

[…] Roasted Jerusalem Artichokes […]

Jerusalem Artichoke – Art For Art's Sake

Thursday 15th of October 2020

[…] that might be worth trying. They look curiously like fried potatoes in this particular recipe There are many recipes available through a simple online […]


Friday 27th of March 2020

Please look up “do sunchokes cause gas” before making this recipe. Because me and my partner were ready for takeoff all night. Not a wink of sleep was to be had. It is suggested to peel and boil these delicious nuggets, and to serve them Fully cooked to help with its farty tendencies.


Monday 5th of October 2020

Oh my god I laughed so hard! I relate to you so much!!! We had a traumatic experience with fartichokes as well.. (: Just found out the trick is to boil them first in an acidic liquid (lemon juice, vinegar, etc.) Vinegar would leave an after-taste, but lemon would do nicely. it does reduce a bit of the artichokey taste, but still tastes good and would allow you to have more than just one bite without regretting it all night (;

Ina Jones

Wednesday 1st of January 2020

Thank you so much for the suggestions.


Monday 4th of November 2019

dont need to peel. flip a spoon upside down. one with a hood edge and scrape them like ginger. works great They are very invasive . do not let go to seed. I feed the. flower tops to my bunnies Only plant in an atea where they cannot speed. roots run deep. like by an alley or isolated section of garden running up against cement or deep barrier.

Garrett Book

Saturday 4th of January 2020

Just a horticultural note: if you live in the eastern US or midwest, they're not invasive. They are aggressive, but they're native.

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