Helianthus tuberous • Jerusalem artichoke –Sun chokes- Topinambour (French) Girasole (Italian) • In the Kitchen

The flavor crosses water chestnuts, globe artichokes, potatoes and has a nutty earthy undertone. Scrub clean, can be eaten with the peel on, otherwise you will be forever peeling! Can be prepared like potatoes and/or thinly sliced to be eaten raw in salads. Can be prepared with beets, turnips and carrots

Roasted Sun Chokes


  • Scrubbed sun chokes, large dice
  • Red onions, sliced
  • Red peppers, sliced
  • Rosemary
  • Truffle oil
  • Salt, pepper to taste


  • Mix all the ingredients in a bowl
  • Toss to coat evenly with oil
  • Roast at 375 for 20 minutes or until brown

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