Farm Fresh Recipes — Jerusalem Artichoke

Tangy, crunchy pickled sunchokes (Jerusalem artichokes) with garlic, parsley, and a hint of curry. Easy to make, perfect for snacking or adding to salads, and tastier the longer they pickle.

Roasted Jerusalem Artichokes  with Arugula Pesto 400g jerusalem artichokes, peeled & sliced lengthwise in halfolive oil, for fryingsalt & pepper to taste20g rocket (arugula)20g almondszest of 1 lemon100ml olive oil1 handful of greens or microgreens, to serve1 handful of smoked almonds, chopped, to serve---Preheat the oven to 200ºC. Add the jerusalem artichokes to a mixing bowl & coat with some olive oil, salt & pepper, mix well to combine. Add to a baking tray lined with greaseproof paper, place in the oven for 20-30 minutes until golden brown & crispy. Meanwhile, make the pesto by adding the ingredients to a...

Roasted Jerusalem Artichoke With Feta & Garlic Dill Butter 1 lbs jerusalem artichokes aka sunchokes1 Tbsp olive oilSalt & pepper2 Tbsp butter, melted2 garlic cloves, crushed2-3 Tbsp dill, chopped1 handful feta, crumbled-  Preheat the oven to 350°F.Wash & scrub the sunchokes well (no need to peel) then cut into thin slices or wedges. Mix sunchoke slices with olive oil, salt & pepper, & roast for 25-30 minutes, or until they become soft and golden-colored.Melt butter & add the crushed garlic & chopped dill. Pour over the roasted sunchokes while still hot, and distribute well.Serve, sprinkle with a good amount of...

Earthy, slightly sweet, and packed with warm spices, this Jerusalem Artichoke Dip is a unique and flavourful alternative to traditional spreads. Roasted to perfection and blended until silky smooth, it’s perfect for pairing with fresh veggies or crackers. Whether you're looking for a wholesome snack or an impressive party appetizer, this dip is sure to stand out.