Three Lily Farm Blog

Forest and Farm to Table

Roasted Jerusalem Artichokes

The Jerusalem artichoke... Subtly sweet, earthy, a real treat. 

The value in working with sunchokes is that they cook quickly and can be prepared in a variety of ways. My favorite technique to use is simply roast them. A medium diced sunchoke will cook up in 15 minutes of less, so its a great choice when looking to get food on the table in 30 minutes of less. 

Roasted Jerusalem Artichokes


  • 1 1/2 pounds Jerusalem artichokes
  • 2-3 tablespoons olive oil
  • sea salt to taste
  • freshly cracked black pepper


  1. Preheat oven to 400°F
  2. Chop the sunchokes, doing your best to keep them even in size.
  3. Place the chopped veg in large bowl then toss with olive oil, salt, and pepper. Transfer to a baking dish, then into the oven. 
  4. Cook for 12-15 minutes, remembering to turn them once with tongs or spatula to help brown more evenly.
  5. Once tender, remove from the oven and serve immediately.