Recipe

Roasted Jerusalem Artichokes

Crisp edges, tender centers, and a lemony garlic butter that makes them disappear fast.

By Matt Campbell

•

4.7

A platter of crispy roasted Jerusalem artichokes with browned edges, glistening with lemon garlic butter and sprinkled with chopped parsley on a simple wooden table

Jerusalem artichokes (also called sunchokes) are one of those ingredients that sound fancy and slightly intimidating, but cook like a potato that went to flavor camp. They can roast up with ridiculously crisp edges, a sweet, nutty center, and they love anything bright and punchy. In this recipe, that means a quick lemon garlic butter that you spoon over at the end like you are finishing a restaurant side dish in your own kitchen.

No peeling required, no complicated prep, and the best part is the texture. If you have ever roasted potatoes and wished they crisped up with less effort, sunchokes are your new friend. Just wash them well, slice for maximum surface area, dry them well, and do not crowd the pan. Then let the oven do the heavy lifting.

Shopping tip: Look for sunchokes that are firm and not shriveled. The super-knobby ones are still tasty, they are just a little harder to slice evenly.

A small pile of raw Jerusalem artichokes with tan, knobby skins resting on a clean kitchen counter next to a chef's knife and cutting board

Why It Works

Big texture payoff: high-heat roasting gives you crisp edges and a tender bite without fuss.
Bright finish: lemon zest and juice cut through the butter so the dish tastes lively, not heavy.
Accessible ingredients: sunchokes, garlic, lemon, butter, and parsley. Nothing weird, just really good.
Flexible: serve as a side, toss into grain bowls, or pile onto toast with a fried egg.

Pairs Well With

Storage Tips

Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.

Reheat for crispness: Best method is a 425°F oven or toaster oven for 8 to 12 minutes on a sheet pan. An air fryer works great too at 400°F for 4 to 6 minutes.

Microwave: It will warm them, but you will lose the crisp edges. If you do microwave, give them a quick pan crisp after.

Freezing: Not my favorite. The texture gets a little watery and soft after thawing. If you must freeze, do it in a single layer first, then bag, and reheat in a hot oven.

Common Questions

What do Jerusalem artichokes taste like?

Think potato meets sunflower seed. They are mildly sweet, nutty, and earthy. Roasting makes them taste deeper and more caramelized.

Do I need to peel sunchokes?

Nope. The skin is thin and totally edible. Just scrub them well because they can hold onto dirt in the little knobs.

Why are they called Jerusalem artichokes if they are not from Jerusalem?

They are not from Jerusalem and they are not artichokes. The most commonly cited explanation is that “Jerusalem” is a corruption of the Italian word girasole (meaning sunflower), because the plant is a type of sunflower. “Artichoke” is a nod to the way the flavor can read a little artichoke-like to some people.

Can I cut them ahead of time?

Yes. Slice them up to 24 hours ahead and keep them submerged in cold water in the fridge with a small squeeze of lemon to prevent browning. Drain and dry very well before roasting so they crisp instead of steam.

Any digestive warning?

Real talk: sunchokes contain inulin, a fiber that can cause gas for some people. If you are new to them, start with a smaller portion and see how your body feels.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large rimmed baking sheet
Parchment paper (optional, for easier cleanup)
Mixing bowl
Chef’s knife and cutting board
Microplane or fine grater (for lemon zest)
Small skillet or small saucepan (for the garlic butter)

The first time I cooked Jerusalem artichokes, I treated them like precious produce. I peeled them, babied them, and still ended up with something kind of fine. Then I tried the no-drama version: scrub, slice, roast hard, finish with something bright. That was the moment. They came out with crisp edges that made me keep “taste testing” straight off the pan, and that lemon garlic butter turned the whole tray into a problem. Now when I see sunchokes at the store, I grab them like I am in on a secret.

Roasted Jerusalem Artichokes

(4.7 Reviews)

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Ingredients

1 1/2 pounds Jerusalem artichokes (sunchokes), scrubbed
2 1/2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
3 tablespoons unsalted butter
2 garlic cloves, finely minced
1 lemon (zest and 1 1/2 tablespoons juice, plus more to taste)
1 tablespoon chopped fresh parsley
Optional: pinch of red pepper flakes

A small arrangement of butter, a whole lemon, minced garlic, chopped parsley, salt, pepper, and olive oil on a light kitchen counter

Instructions

Heat the oven. Preheat to 425°F. Set a large rimmed baking sheet in the oven while it preheats for extra crisping power. If you plan to use parchment for cleanup, add it after the pan comes out of the oven so you are not wrestling curling paper.
Prep the sunchokes. Trim any dark, tough spots or ends. Slice into 1/2-inch rounds or half-moons. Keep pieces fairly even so they roast at the same pace. Pat them dry if they are at all damp, because moisture is the enemy of crisp edges.
Season. In a bowl, toss sliced sunchokes with olive oil, salt, and pepper until glossy and evenly coated.
Roast. Carefully remove the hot sheet pan from the oven. Spread sunchokes in a single layer with a little breathing room. If they are crowded, they will steam and stay soft instead of browning. Roast for 20 minutes, flip, then roast 8 to 12 minutes more until browned with crisp edges and tender centers.
Make the lemon garlic butter. During the last few minutes of roasting, melt butter in a small skillet over medium-low heat. Add minced garlic and cook for 30 to 60 seconds until fragrant, but do not let it brown. Turn off the heat, then stir in lemon zest, lemon juice, and optional red pepper flakes.
Finish and serve. Transfer roasted sunchokes to a serving platter. Spoon over the lemon garlic butter and toss gently. Sprinkle with parsley and taste for salt and extra lemon juice.
Eat while crisp. These are peak delicious in the first 10 minutes out of the oven, when the edges are still loudly crunchy.