Caramelized Sunchokes with Meyer Lemon Zest & Parsley

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Sunchokes (a k a Jerusalem artichokes, from the Italian name, girasole articiocco) are one of those items you’re more likely to find at the farmers’ market than at the grocery store. These homely little tubers of the sunflower resemble ginger root and can be eaten raw or cooked. Raw, they have a mild, faintly nutty flavor and crunchy texture; try them julienned or sliced paper thin. Cooking deepens their nutty character. Sunchokes have a thin skin, so don’t bother peeling them–just give them a gentle scrub with a vegetable brush. With a sprinkling of lemon zest and parsley, this side dish pairs well with roast chicken or pan-seared fish.

Caramelized Sunchokes with Meyer Lemon Zest & Parsley

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 servings

Caramelized Sunchokes with Meyer Lemon Zest & Parsley


  1. 1 tablespoon olive oil
  2. 1 tablespoon butter
  3. 1 tablespoon sugar
  4. 1 tablespoon water
  5. 1-1/2 pounds sunchokes (Jerusalem artichokes), cut into 1/2-inch pieces
  6. Sea salt and black pepper, to taste
  7. 1 teaspoon finely grated Meyer lemon zest
  8. Finely chopped Italian parsley


Heat oil and butter in a saute pan over medium heat. Whisk in sugar. As soon as the sugar melts, take the pan off the heat and carefully whisk in the water (mixture will splatter a bit). Immediately add sunchokes to pan, tossing to coat. Increase heat to medium-high, and saute sunchokes 12-15 minutes or until tender. Season to taste with salt and pepper. Transfer to a serving dish. Sprinkle with lemon zest and parsley.


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  • laura

    holy sunchoke!! what’s not to like about this? saving to my online cookbook (!

  • Julie Anne Rhodes

    Did I just die and go to sunchoke heaven? Mmmmmmmmmm!

  • Katherine

    We have sunchokes everywhere right now and this looks like a great use for them! Thanks.

  • Alison Ashton

    Enjoy! What else do you all like to do with sunchokes?