I’m seriously obsessed with Jerusalem artichokes and this is in my opinion the best way to cook them, to get the most out of them: Roasted Jerusalem Artichokes With Tahini Yogurt. They become crispy and caramelized on the outside, while remaining soft and buttery inside: a must try!
Jerusalem artichokes, also known as sunchokes, are one of those underappreciated root vegetables that deserve a place in every kitchen.
They are neither related to artichokes nor do they have anything to do with Jerusalem—the name is thought to be a distortion of the Italian word girasole, meaning sunflower, as they are part of the sunflower family.
These knobbly tubers that kind of resemble ginger have a mild, nutty flavor with a hint of sweetness, somewhat reminiscent of a cross between potatoes and artichokes.
Their texture is creamy when cooked, and they take on a delightful crispiness when roasted.
Roasting is one of the best ways to prepare Jerusalem artichokes, as it enhances their natural sweetness while giving them a crispy, caramelized exterior. The process intensifies their earthy flavor, and pairing them with a creamy, tangy tahini yogurt base balances out their richness.
This dish is simple yet sophisticated, making it a perfect side dish or a light meal when served with a fresh salad. Whether you’re new to Jerusalem artichokes or looking for a fresh way to enjoy them, this roasted version with tahini yogurt is a must-try!
What Ingredients You Will Need
Jerusalem Artichokes – Try to find ones of a similar size for even cooking. If some are much larger, simply cut them into smaller pieces to match the others.
Olive Oil, Salt, and Rosemary – These simple ingredients transform the artichokes into crispy, caramelized bites packed with flavor.
Tahini and Plant-Based Yogurt – This creamy, nutty base perfectly complements the richness of the roasted artichokes.
Lemon Zest – A touch of brightness that brings the dish together and enhances the flavors.
Instructions – Roasted Jerusalem Artichokes
Prepare the Jerusalem Artichokes: Scrub the artichokes well to remove any dirt. If some are significantly larger than others, cut them into smaller pieces to ensure even cooking.
Preheat the oven to 220°C/430°F (static)
Boil Until Just Tender: Place the Jerusalem artichokes in a pot of cold, salted water and bring to a boil. Simmer for about 15-20 minutes, or until they are soft enough for a knife to go through easily but not falling apart. They need to be still firm as we need to cut them. Drain and let them cool slightly.
Roast to Perfection: Cut the Jerusalem artichokes in half and place them cut-side down on an oiled baking tray.
Drizzle with olive oil, sprinkle with salt, and scatter fresh rosemary over them. Brush the oil to make sure they are well coated.
Crisp Them Up: Roast them in the middle rack for 25 minutes, then place the tray on the bottom rack of the oven to help them get a deep golden crust for another 20 minutes or so (check by lifting a few and see if they are caramelizing)
Make the Tahini Yogurt: While the artichokes are roasting, mix the plant-based yogurt with tahini in a bowl until smooth. Adjust with salt.
Assemble the Dish: Spread the tahini yogurt onto a serving plate. Arrange the roasted Jerusalem artichokes on top, and finish with a sprinkle of lemon zest for freshness. Serve warm and enjoy!
Why You’ll Love This Dish
- Nutty, Earthy, and Creamy Flavors: The combination of caramelized Jerusalem artichokes and the creamy, slightly tangy tahini yogurt is simply irresistible.
- Minimal Ingredients, Maximum Flavor: Just a handful of pantry staples create a dish that tastes complex and satisfying.
- Easy to Prepare: Boil, roast, mix, and assemble—it’s a straightforward recipe with an impressive result.
- A Great Alternative to Potatoes: If you’re looking to switch up your usual roasted side dishes, Jerusalem artichokes are a fantastic choice.
Serve these roasted artichokes alongside other roasted vegetables, grilled tempeh, or a grain salad for a nourishing meal. Enjoy!
DID YOU MAKE THIS RECIPE?
If you try these roasted Jerusalem artichokes, I would love to know how they turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Roasted Jerusalem Artichokes With Tahini Yogurt
Ingredients
- 500 g Jerusalem artichokes 17.6oz
- 2 tbsp olive oil
- salt to taste
- 2 sprigs fresh rosemary chopped
- 4 tbsp plain plant-based soy yogurt
- 1 tbsp tahini
- Zest of 1 lemon
Instructions
- Prepare the Jerusalem Artichokes: Scrub the artichokes well to remove any dirt. If some are significantly larger than others, cut them into smaller pieces to ensure even cooking.
- Preheat the oven to 220°C/430°F (static)
- Boil Until Just Tender: Place the Jerusalem artichokes in a pot of cold, salted water and bring to a boil. Simmer for about 15-20 minutes, or until they are soft enough for a knife to go through easily but not falling apart. They need to be still firm as we need to cut them. Drain and let them cool slightly.
- Roast to Perfection: Cut the Jerusalem artichokes in half and place them cut-side down on a oiled baking tray. Drizzle with olive oil, sprinkle with salt, and scatter fresh rosemary over them. Brush the oil to make sure they are well coated.
- Crisp Them Up: Roast them in the middle rack for 25 minutes, then place the tray on the bottom rack of the oven to help them get a deep golden crust for another 20 minutes or so (check by lifting a few and see if they are caramelizing)
- Make the Tahini Yogurt: While the artichokes are roasting, mix the plant-based yogurt with tahini in a bowl until smooth. Adjust with salt.
- Assemble the Dish: Spread the tahini yogurt onto a serving plate. Arrange the roasted Jerusalem artichokes on top, and finish with a sprinkle of lemon zest for freshness. Serve warm and enjoy!
