Jerusalem Artichoke recipes

Jerusalem Artichoke Soup

Jerusalem artichoke soup

A rich, creamy soup.


Butter – about 2 tablespoons

Onion – chopped

2 – 3 Celery stalks, chopped

2 – 3 Garlic cloves, chopped or crushed

1 kg Jerusalem artichokes – scrubbed and cut into chunks

Chicken stock

Good quality sea or rock salt and black pepper to taste


  • Cook the onions and celery in the butter over a medium heat until soft but not brown.
  • Add the garlic, and continue cooking
  • Add the artichokes, stock and salt to the pan, cover and simmer until the artichokes are soft (about 45 minutes to 1 hour).
  • Blend the soup and add salt and pepper to taste.


Roasted Jerusalem Artichokes with garlic and rosemary


Jerusalem artichokes

Garlic cloves or bulb

Coconut oil

Chopped rosemary leaves


  • Soak the artichokes in cold water for about 10 minutes and then scrub them well to get rid of any dirt
  • Cut large artichokes into pieces, leave smaller ones whole
  • Heat coconut oil in a roasting tin
  • Add artichokes, whole unpeeled garlic cloves or garlic bulb cut in half width ways,
  • Sprinkle with rosemary
  • Coat everything with the oil
  • Roast until the outside is crispy and the insides tender (about 45 minutes)
  • Season and serve

Can also be roasted as part of a mixed tray of vegetables along with pumpkin, kumara, potatoes, onions etc.