Easy Roasted Sunchokes (Jerusalem Artichokes) with Herbs

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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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!

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Easy Roasted Sunchokes (Jerusalem Artichokes) with Herbs


Sunchokes – washed & cut into bite-sized pieces

Olive oil

Fresh thyme

Dry rosemary


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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!  🙂

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Grilled Artichoke with Lime, Cilantro & Jalapeno Aioli

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


Nothing complicated about these.  And they are crazy good.  I quartered one & halved the other.  I recommend cutting the artichokes in half as the quartered one fell apart a bit.



Grilled Artichoke with Lime, Cilantro & Jalapeno Aioli



lemon (or lime)


olive oil



Trim the small, lower leaves from the artichokes & cut in half.  Scoop out the hairy choke & the sharp-tipped inner-most leaves & discard.  Squeeze lemon (or lime) on the cut side to stop the artichokes from browning.

Boil about an inch of water in a deep soup pan & place the artichokes in upright, stems down and cover.  Steam (making sure you do not, as I did, boil all the water away & burn the outer part of your artichokes) for about 20 minutes or until tender.  Remove & let cool.  Gently squeeze any excess water out.


My artichokes look already grilled here because I burned them a bit by mistake – by letting the water they were steaming in boil away.  If this happens to you – be more concerned about your PAN than the vegetables.  These guys were still VERY tasty!


Pour some olive oil in a dish & mix in some minced garlic and S&P.  Coat the artichokes with olive oil & garlic & simply grill them on a grill or on a grill pan until you achieve the desired level of charring.  Serve with Lime, Cilantro & Jalapeno Aioli.




Lime, Cilantro & Jalapeno Aioli


1/2 cup mayonnaise (I used half regular & half low fat)

2 garlic cloves

1 TBS Dijon

pinch of salt

2 tsp lime juice

1/4 cup cilantro

1 TBS diced jalapeno (optional)


Blend until smooth.   Garnish with lime zest, cracked pepper and/or more jalapeno.

Proceed to slather this all over anything in the house – not excluding the dog – and lick, devour or otherwise ingest it – casting all dignity aside.