Jerusalem Artichokes with Aioli Sauce

April 06, 2023

Jerusalem artichokes — aka sunchokes — are kinda like the middle sibling between sweet potatoes and regular potatoes. They're sweet, but not too sweet. This recipe features the delicate sweetness of sunchokes that cuts through the sharp garlic flavor in the aioli sauce. The two compliment each other and make for a great side dish. 


1 lb sunchokes (aka Jerusalem artichokes)
2-3 tbsp of extra virgin olive oil
Kosher salt, as needed
Freshly ground black pepper as needed 
1 whole egg
2 big cloves of garlic 
2 teaspoons lemon juice
½ cup of canola oil (or any other neutral oil) 

Optional: flaky salt and orange zest, to top

  1. Preheat oven to 400 degrees. Scrub and rinse the sunchokes. Peel as needed, but I like to keep the skin on for the extra nutritional benefits.
  2. In a bowl, toss the sunchokes with extra virgin olive oil. Add pinches of salt and freshly ground black pepper as you continue to toss. Make sure every sunchoke is covered with oil. 
  3. Lay the sunchokes flat on a 13 x 18 baking sheet or any other large sized baking sheet. You want to make sure the sunchokes do not overlap so they each crisp up in the oven and do not emit moisture onto each other. Put in the oven for 10 minutes. After 10 minutes, flip each sunchoke over. It’s tedious but worth it! Cook for an additional 10-15 minutes, according to your preference for crispiness.
  4. While the sunchokes roast, combine all of the aioli sauce ingredients in a food processor. Pulse until the sauce comes together in a thin, runny sauce. If you prefer a more solid aioli, you can substitute that as well. If you do not have a food processor, a mixing and a whisk will work too! 
  5. Remove the sunchokes from the oven. Use the prettiest plate in your cupboard. Spread a thin yet large layer of the aioli sauce onto your plate and place your roasted sunchokes on top. Top with flaky salt as needed and with orange zest as desired for a pop of color and a bit of sweetness. 


This recipe was created by Local Roots contributor Blake Lew-Merwin / @blakemakesfood

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