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I had never seen or heard of sunchokes until my Farm Fresh to You veggie delivery offered them. Intrigued – I ordered some. They look like ginger but – when you cut them – the texture inside is more like a water chestnut or a radish. Online – a bit of research revealed that people spoke of how wonderful these things are roasted because they get crispy on the outside but really soft & creamy on the inside. So – I commenced to roasting them.
While they cooked, I did some more research and happened upon a blog post where the blogger claimed that – after eating roasted sunchokes – she was struck with a 24-hour bout of explosive diarrhea. Her husband was ill for 12 hours. So – I added a few key words to my sunchoke searches & it because clear that LOTS of people get horrible digestive & tummy issues after eating these things. Apparently – they are unaffectionately nicknamed “fartichokes.” Someone went so far as to say it was “irresponsible” for restaurants to serve them. Jeez. I looked at my oven warily as I toyed with the idea of just throwing the sunchokes I had directly into the trash. But – 45 or so minutes later – they came out of the oven looking all golden & delicious – I could not resist trying one. It was definitely softer & creamier inside than a potato would have been – and the subtle flavor it had definitely resembled the taste of an artichoke heart – but with a hint of sweetness. I read somewhere someone saying these taste a lot like Terra chips – but I just got artichoke with sugar. Of course, I immediately imagined my stomach rumbling in objection – but that was just paranoia. I ate two or three more bites before I decided the sweetness was unpleasant & determined I had ample reason to throw the rest away – which I did.
So – between the flavor being off & the risk of an explosive shit storm – I don’t think I am endorsing these guys. Attempt at your own risk!
Easy Roasted Sunchokes (Jerusalem Artichokes) with Herbs
Sunchokes – washed & cut into bite-sized pieces
Heat the oven to 400 degrees.
Toss the sunchokes in a bit of olive oil & stir in a few tablespoons of fresh herbs. Season with S&P.
Roast for 40-60 minutes or until they are soft & golden.
Eat at your own risk! 🙂