I was first exposed to sunchokes (also known as Jerusalem artichokes) through one of the nutrition newsletters I received and thought it looked like such a strange food. Last week, I was in Athens, Georgia and happened to find some when I visited a farmers’ market. Naturally, I had to buy them.
Funnily enough, Jerusalem artichokes are not artichokes nor from Jerusalem. Englishmen could not pronounce the Italian name for them, so they called them Jerusalems and then added artichoke to the name because of the taste resemblance.
The sunchokes sliced easily and fried well. They had an unusual but very pleasant flavor. My friends ate them up within minutes.
Fried Sunchoke Chips with Rosemary Salt
From: Bon Appétit, January 2010
Total Time: about 20 minutes (my count)
- 2 pounds unpeeled sunchokes (Jerusalem artichokes), scrubbed
- Vegetable oil (for frying…I used canola oil)
- 1 tablespoon salt
- 1 1/2 teaspoons minced fresh rosemary
- Fill large bowl with cold water. Slice sun chokes into thin rounds (about 1/16 inch thick), immediately dropping into bowl of water to prevent browning. Rinse and drain 3 times. Pat very dry with paper towels.
- Pour enough oil into large deep skillet to reach depth of 1/2 inch. Submerge bulb of deep-fry thermometer into oil (I didn’t use this. I just waited until the oil was hot); lean top of thermometer against skillet rim. Heat oil to 375°F. Mix 1 tablespoon salt and rosemary in small bowl. Using fingertips, blend well, rubbing salt and rosemary together.
- Working in batches, fry sunchoke slices until golden brown, stirring occasionally, 3 to 4 minutes. Using skimmer, transfer chips to paper towels to drain. Sprinkle chips with some rosemary salt.