Try sourcing this product at farmer's markets. I've not seen them available in mainstream grocery stores, but some of the smaller, boutique markets should have them.
The Rediscovered Recipe Box #9- Roasted Chicken And Jerusalem Artichokes
1 three-pound chicken, cut into serving pieces
Coarse salt and freshly ground pepper
3 tablespoons olive oil
1 lemon, plus more grates zest for garnish
6 large garlic cloves
1 pound small Jerusalem Artichokes, peeled
8 large shallots, peeled and halved
2 tablespoons fresh thyme leaves, plus more for garnish
1 cup dry white wine
1 cup green olives, pitted
Preheat oven to 500. Season chicken with salt and pepper, and rub with 1 tablespoon olive oil. Place chicken in a shallow roasting pan; set aside. Zest the lemon into long strips, and squeeze juice from lemon into a small bowl. Set aside juice.
In a medium bowl, combine lemon zest, garlic, Jerusalem Artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and pepper. Toss to coat, and arrange in pan around chicken. Roast until chicken is golden brown, about 40 minutes.
Remove from oven. Add reserved lemon juice, wine, and olives; stir up any browned bits on the bottom of roasting pan with a wooden spoon. Return to oven, and continue cooking until liquid has thickened slightly, 10 to 15 minutes. Remove from oven, and transfer to serving plates. Garnish with grated lemon zest.
It's for the know-it-all in each of us.
As a young mother, I searched daily for interesting menu ideas to tempt my family. I had an intriguing recipe, but was unsure of one of the called-for ingredients. Looking it up in my food dictionary, I remember staring at the reference book with chagrin.
How can an artichoke be a root? I thought. The artichokes I know of are the blossom of the plant! Why does this article keep calling them sunchokes? And where am I supposed to find these things? I've never seen this stuff at Fresh Market... Maybe I can make the recipe and substitute regular artichokes...they're better anyway.
Oh, when it came to food, I thought I knew it all- even at barely 30. Nothing like the memories of youth to boost the humility factor.
In my own defense, Jerusalem artichokes were a very high-end food product 13 years ago. I was a regular at the best grocery stores, and even they didn't carry this mysterious item. Back in 2002, even the more standard Globe Artichoke was considered slightly exotic, let alone this apparently little-known tuber called a sunchoke. Martha Stewart Living disagreed. The recipe clearly called for Jerusalem Artichokes. In the end, I decided to stash the idea in my recipe box, holding it until a future time when my local grocery store was able to support the mind-blowing ideas big city magazines threw at us small-town housewives.
Of course I now know all about Jerusalem Artichokes. In fact, I grow and sell them to my area's most innovative Farm-to-Table restaurant, The Tailor and The Cook (www.thetailorandthecook.com). They aren't really all that avant garde. They are simply the root of the sunchoke flower. Similar in size and shape to the well-known sunflower, the sunchoke grows from a tuber, rather than a seed. It puts up a single stalk from which several big, bright, yellow-petaled flowers grow. They can be hard for restaurants and consumers to find, however, since they spread voraciously and most commercial farmers don't want anything to do with them. At Winter'Rest Farm, however, we specialize in more niche, specialty food products, so the Jerusalem Artichoke was a perfect fit for us. Its a funny old plant; the trick is in not encouraging its growth, its in containing its growth!