Alright, grab a sturdy pair of gardening gloves and a determined spirit, because Jerusalem artichokes (also known as sunchokes) are the treasure hunt of the farm world. These gnarly, knobby little tubers look like ginger root’s eccentric cousin—all bumps and twists—but don’t let their looks fool you. Digging them up in the Netherlands is a muddy, satisfying adventure best tackled with friends or family. The trick? Follow the tall, sunflower-like stalks (yes, they have pretty yellow flowers in late summer!). Use a pitchfork to gently loosen the soil, then get on your knees and feel for the treasure. Laugh at the weird shapes. Challenge your kids to find the “alien potato.” They pop up everywhere, so don’t be shy—harvest a bucketful.

When you get home, give them a good scrub (no need to peel; the skin is thin and tasty). Now, what to do with them?

Cooking Recipes:

1. Crispy Roasted Jerusalem Artichokes

  • Preheat oven to 200°C (400°F).
  • Toss 500g of scrubbed, halved (or quartered, if large) artichokes with 3 tbsp olive oil, 4 crushed garlic cloves, and a generous pinch of salt and rosemary.
  • Spread on a baking tray in a single layer. Roast for 30-35 minutes, flipping halfway, until golden and crispy on the edges.
  • Finish with a squeeze of lemon juice and a sprinkle of flaky salt. Serve as a side or eat straight from the tray—they’re addictively nutty and sweet.

2. Creamy Jerusalem Artichoke Soup

  • In a large pot, sauté 1 chopped onion and 2 diced celery stalks in butter until soft (5 min).
  • Add 600g sliced artichokes and 3 cups vegetable broth. Bring to a boil, then simmer 20 minutes until tender.
  • Blend with a stick blender until velvety smooth. Stir in 100ml heavy cream, salt, white pepper, and a pinch of nutmeg.
  • Serve hot with crusty bread and a drizzle of truffle oil if you’re feeling fancy. It’s autumn in a bowl.

One Cocktail Recipe (because fruits get cocktails? Sunchokes can too!)

Sunchoke & Pear Sparkler

  • Peel and juice 3 Jerusalem artichokes (or blend them with a little water, then strain). You’ll need about 60ml juice.
  • Combine in a shaker with 50ml pear vodka (or regular vodka + 20ml pear syrup), 15ml fresh lemon juice, and 10ml honey syrup (mix equal parts honey and hot water).
  • Shake with ice, strain into a flute, and top with prosecco or sparkling water. Garnish with a thin slice of pear. It’s earthy, fruity, and weirdly elegant—a conversation starter for sure.