Free Sample
The Complete Handbook of Sunchokes
The Professional's Field Guide to Buying, Storing, Growing, and Selling Sunchokes
by Alumigogo Books
Chapter 1: Understanding Sunchokes
What a Sunchoke Actually Is
A sunchoke is not an artichoke, and it is not from Jerusalem. It is the edible tuber of Helianthus tuberosus, a species of sunflower native to North America. The plant is a perennial in the sunflower family (Asteraceae), and the part that is harvested and eaten is an underground storage stem, thickened for the plant's winter survival. The name "Jerusalem artichoke" is a corruption of the Italian word for sunflower (girasole) combined with the Old French word for a root (artichault), a linguistic accident that has sowed confusion for centuries. The term "sunchoke" was popularized in the mid-20th century by marketers seeking a less misleading and more palatable name, and it is now the standard commercial designation.
The tuber itself is knobby and irregular, ranging in color from pale brown to mahogany, and occasionally red or purple. Its thin, papery skin covers a crisp, white flesh with a texture similar to a water chestnut. The flavor is subtly sweet and nutty, often described as a cross between a potato and an artichoke heart. For a professional, understanding the sunchoke means understanding its carbohydrate chemistry, which we will address next, as this single factor dictates its culinary behavior, its nutritional profile, and its impact on the digestive system.
How a Sunchoke Works: The Inulin Story
The defining characteristic of the sunchoke is its carbohydrate store. While most starchy vegetables like potatoes store energy as complex starch (