Jerusalem Artichokes with Lemon and Rosemary

Terry WaltersBy Terry Walters  , ,   , , ,

January 15, 2014

Also referred to as a “sunchoke,” this high-iron root vegetable is a nice alternative to potatoes and brings with it a welcome crunch. Serve them on their own or toss finished chokes with steamed collard greens or kale for a heartier and more colorful side dish.

  • Yields: 4 Servings


8–10 Jerusalem artichokes

2 tablespoons extra virgin olive oil

4 garlic cloves, minced

2 tablespoons lemon juice

1 tablespoon minced fresh rosemary (or 1 teaspoon dried)

Sea salt and freshly ground black pepper


1Scrub artichokes well and slice widthwise. Place cast-iron skillet over medium heat.

2Add olive oil and sliced chokes and sauté 2–3 minutes.

3Add garlic and lemon juice and continue sautéing 4–5 minutes.

4Deglaze pan with 1 tablespoon water at a time, as needed.

5Add rosemary, salt and pepper and sauté 1 minute longer or until chokes are caramelized.

6Remove from heat, add more salt and pepper as desired and serve.

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