Sunchoke Artichokes

Have you ever had a Sunchoke or sometimes called a “Jerusalem Artichoke?” These root veggies are actually native to North America and part of the sunflower family. They’re nothing like a traditional artichoke but more like a white sweet potato. Sunchokes are a great source of fiber, B vitamins which help with energy, potassium, magnesium, iron, and copper! They can become mushy when boiled or steamed but roasted on a sheet pan they are a delicious, fibrous alternative to a white potato.

For these we sliced them into wedges but you could cube them. Placed on a sheet pan and roasted at 425 degrees for around 35 minutes. They should still have a bit of a “bite” to them instead of cooking until they are very soft. We dipped these in some creek yogurt tzatziki and it was the perfect side with a burger! Locals, we found these at our local natural grocery stores but when in season they are in most larger grocery stores...just ask if you don’t see them at first.