Jerusalem Artichokes (Sunchokes) with Ketchup

The Art of Living According to Joe Beef

Jerusalem Artichokes with Ketchup

from Tasting Table’s weekly emails (
Recipe adapted from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan and Meredith Erickson (Ten Speed)
Yield: 4 servings
2 tablespoons rendered chicken fat, unsalted butter or olive oil8 large Jerusalem artichokes

3 tablespoons water

Big handful of coarse salt

Pretzel salt

Freshly ground black pepper

Leaves from 3 sprigs of thyme

Ketchup, for serving

1. Preheat the oven to 400°F. Smear the chicken fat, butter or olive oil onto a rimmed, nonstick baking sheet.2. Place the artichokes in a large, heavy-duty lock-top plastic bag and add the water to the bag. Add the coarse salt, seal the bag and shake well. Open the bag and rinse the artichokes thoroughly. (This is a great way to clean Jerusalem artichokes. It removes dirt and debris better than your hands would.)

3. Cut the artichokes in half lengthwise and arrange them, cut side down, in a single layer on the prepared pan. Season them generously with the pretzel salt and pepper. Scatter the thyme leaves evenly over the top.

4. Place the artichokes in the oven and cook for
45 minutes. Turn the artichokes and cook for another 30 minutes or until browned and slightly shriveled.

5. Take the artichokes out of the oven, let cool and serve with ketchup.


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