The Jerusalem artichoke is a North American native whose original name was Topinambour, it appears that its name is derived from the Toüoupinambaoults, a Brazilian tribe now on the verge of extinction. The unintentional link would have been formed in 1613, when six Toüoupinambaoults were taken to the King of France's court, causing quite a fuss. Simultaneously, a new tuber was brought into the nation, generating a lot of attention. This dual adoration for the Indians and the tuberous sunflower would have resulted in naming confusion. It's also known as “winter artichoke” because of its artichoke-like flavor and the fact that it's eaten in the winter rather than the summer.
The Latin name was derived from the Greek words helios, which means “sun,” and anthos, which means “flower,” to refer to the sun-shaped flowers of plants in the genus Helianthus, which includes the sunflower.
While some believe Jerusalem artichoke originated in the eastern United States and is known as Jerusalem artichoke in English, others say it originated on the American prairies. This makes sense considering that, before to the advent of European settlers, all of the eastern United States and Canada were covered in immense woods, making it difficult for a plant like the Jerusalem artichoke to thrive in full light.
In the 17th century, Samuel de Champlain introduced Jerusalem artichoke to France, where it was immediately recognized as a cuisine. However, the potato rapidly supplants it, and it is finally reduced to the status of cattle feed. The potato harvests were either destroyed or requisitioned by German forces during the Second World War, so it was consumed again. The French, however, were unhappy with their miserable diet and promptly set it aside at the conclusion of the war. On the other hand, it is currently grown commercially since it has been discovered to be useful for a variety of purposes, including the production of high-quality ethanol, sweeteners, and pharmaceuticals.

The Jerusalem artichoke is the tuber of a sunflower-like plant. It has an irregular oval form and is pink or pale yellow in hue. It's high in fiber and minerals, and it's cooked like salsify. It's one of those veggies that's been neglected on our tables for a long time.
The carbohydrate level of Jerusalem artichokes is higher than that of other fresh vegetables. Inulin, a non-digestible sugar known as a prebiotic, makes up the majority of the latter. Its caloric value is very low since it is practically not absorbed in the small intestine and is merely destroyed by the intestinal flora.
The other energy components are in short supply. Protein content is about 2g per 100g (roughly equivalent to cauliflower or green beans), with lipids present in trace levels.
It includes modest levels of vitamins C, E, and provitamins A, as well as group B vitamins.
It is rich in minerals such as potassium, phosphorus, and magnesium, as well as trace elements such as iron, copper, and zinc.
Finally, it is one of the most fiber-dense vegetables. These are made up of non-digestible complex carbohydrate molecules that aid in the correct functioning of intestinal transit by promoting gut motility.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. Jerusalem artichoke is a fall and winter vegetable available from October to January on market stands.
One serving of veggies is equivalent to three full tablespoons.
Inulin would encourage the growth of good bacteria in the gut, such as bifidobacteria.
As a result, this molecule helps to maintain intestinal health, the immune system, and the absorption of a variety of minerals.
Their beneficial effect on blood lipid management has also been demonstrated in studies.
Vitamins, antioxidant chemicals, and fibre found in fruits and vegetables all play an important part in maintaining good health. A high intake of vegetables and fruits has been demonstrated in several studies to lower the risk of cardiovascular disease, cancer, and other chronic illnesses.
Nutritional and caloric values ​​of The Jerusalem artichoke
For 100 g of Jerusalem artichoke :

Jerusalem artichoke has a lot of advantages.
Calorie-conscious
Jerusalem artichoke is low in calories due to its low fat and protein composition. As a result, it can be ingested as part of a weight-loss program.
Intestinal transit is stimulated.
It has a high amount of fiber, which aids in intestinal transit. This high fiber content also allows you to experiment with satiety and appetite control.
Certain malignancies can be prevented.
Turnips are high in antioxidants and may help to avoid some malignancies.
It helps to keep the nervous system in good shape.
The presence of group B vitamins aids in nervous system preservation and the prevention of neurodegenerative disorders.
For a healthy mouth
Calcium aids in the strengthening of bones and teeth.

They should be robust and healthy in appearance while choosing them. To be more digestible, Jerusalem artichokes should not be eaten too fresh.
When consumed a few days after harvest, Jerusalem artichokes are simpler to digest. It can produce stomach discomfort and bloating when newly picked. Its high fiber content promotes bowel movement.
The look of Jerusalem artichoke is similar to that of ginger root and potato. It's a tuber like the other two plants, but peeling it is considerably more difficult.
The Jerusalem artichoke is commonly mistaken for a potato. These two vegetables, despite their similar flesh, do not belong to the same family. The potato belongs to the nightshade family, while the Jerusalem artichoke belongs to the asteraceae family, which includes artichoke, lettuce, and chicory.
Jerusalem artichokes come in various varieties:
Potatoes have spherical bulbs that are simple to peel, have a reddish skin and white meat, are extremely fine, and are exceedingly prolific.
Rennes violet: tubers with a club form and a light purple skin, a historic French variety with good culinary qualities;
Sakhalinski red: light purple club-shaped tubers;
Limousin red or Fuseau tubers are tiny, elongated pink tubers with a pleasant flavor.
Tips on how to properly store Jerusalem artichokes
Jerusalem artichokes, unlike potatoes, do not keep well. Because its skin is thin, it soon dries up and shrivels after being picked. It can, however, be stored in moist sand in the cellar for a period of time if the temperature does not exceed 4 or 5 degrees Celsius. Having a few plants in your garden or yard is good. They may be collected all winter long if they're covered in a good mulch and the weather isn't too chilly.
In the refrigerator, store the tubers in a perforated paper or plastic bag for 1 or 2 weeks.
As the Native Americans did in the late fall, dry the tubers.
Marinate the tubers and leaves in vinegar or lacto ferment them, then store the “sauerkraut” in the fridge.

1. Choose and prepare the Jerusalem artichokes to cook
The parameters listed below will demonstrate their freshness.
Between October and April is the best time to buy them.
Long, round, smooth, less smooth, white, pink, yellow, and purple are some of the types available, all of which have a similar flavor. If you want a Jerusalem artichoke that is simple to peel, choose the white spindle Jerusalem artichoke or the potato Jerusalem artichoke, both of which are round, yellow, and have a regular form. It's worth noting, though, that the uneven look of some types isn't always indicative of low quality.
The Jerusalem artichoke should have a solid body. The Jerusalem artichoke softens after harvest, so proceed with caution.
Their skin should be silky and taut.
It's a good idea to preserve Jerusalem artichokes in the refrigerator's vegetable drawer for no more than 3 days. They'd become softer.
Prepare the Jerusalem artichokes for cooking
Their preparation is quite quick. If you choose an irregularly shaped Jerusalem artichoke, the peeling is the most time-consuming part.
Make a huge pitcher of lemon water. Lemon is required to keep Jerusalem artichokes from oxidizing.
Depending on the form of the Jerusalem artichokes, use a peeler or a tiny vegetable peeler to peel them.
Immerse them right away in the dish of lemon water.
To avoid oxidation, remove them, place them in a strainer if required, cut them into slices or cubes, or leave them whole and cook them right away.
If your Jerusalem artichokes are too uneven to coat quickly, simply brush them in a big pot of boiling water for 1 or 2 minutes. The skin will fall off by itself!
** After cutting it into sticks, brushing it with oil and seasoning it with savory or another herb of your choosing, roast it in the oven.
** In a soup or a cream sauce Reduce to a puree, then add cow or soy milk and marjoram to taste.
** Cut it into slices and Chinese-style sauté it in a wok.
** In the juice (by extractor). You can get all the benefits of this juice, which is recognized for its digestive health benefits, just a few pence each glass.
** Steam fresh leaves or stems that have just emerged from the ground; add blooms collected in the fall to salads.
2. Cook the Jerusalem artichokes in the English style
This is the most straightforward cooking method.
Fill a big saucepan halfway with cold water.
Season with a pinch of salt.
Place the Jerusalem artichokes in the water whole or in pieces.
Set the pan to medium-high heat.
Cook the Jerusalem artichokes for 20 to 30 minutes after the water has reached a boil.
In a colander, drain the Jerusalem artichokes.
You may next mash the Jerusalem artichokes or cook them in a skillet with a knob of butter or olive oil for a few minutes.
Warning: If you have sensitive intestines or have trouble digesting Jerusalem artichokes, use this cooking method, making sure to add a potato or a sprinkle of sodium bicarbonate to the cooking water. As a result, the annoyance will be minimized.
3. Prepare the Jerusalem artichokes by steaming them.
This method of preparation maintains the most vitamins and minerals in Jerusalem artichokes.
Pour 1/2 liter of water into the pressure cooker's bottom.
Place the Jerusalem artichokes in the steamer basket in pieces.
In the pressure cooker, place the steamer basket.
Replace the lid on the pressure cooker.
Place the pressure cooker over a source of heat.
Cook for 15 minutes as soon as the valve is engaged.
Remove the lid from the pressure cooker.
Tip: Mash the Jerusalem artichokes or cook them in a skillet with a knob of butter or olive oil, salt, and pepper for a few minutes.
Warm Jerusalem artichokes are a pleasure when served with a vinaigrette, hard-boiled egg, and smoked herring.
4. In a skillet or wok, cook the Jerusalem artichokes.
This method of cooking concentrates the ingredients the most and gives Jerusalem artichokes a somewhat caramelized flavor.
In a skillet or wok, combine olive oil, butter, and duck or goose fat.
Set the pan or wok over a high heat source.
Pieces of Jerusalem artichoke should be added.
For about 10 minutes, sear them while stirring with a wooden spoon.
Reduce the heat.
Cook for a another 30 minutes, stirring occasionally.
Add a few porcini mushrooms or truffle scrapings to your pan as a finishing touch.
5. Cook the Jerusalem artichokes in a pan.
This method of cooking gives the Jerusalem artichokes a highly melting and delectable texture all at the same time.
In a sauté pan or casserole dish, combine olive oil, butter, and duck or goose fat.
Preheat the sauté pan or casserole dish over high heat.
Pieces of Jerusalem artichokes should be added.
For about 10 minutes, sear them while stirring with a wooden spoon.
Reduce the heat.
A glass of water, spices, and herbs are added.
Cover.
Cook for another 30 minutes after that.

Artichokes from Jerusalem can be difficult to digest and cause stomach discomfort.
Inulin allergy has been observed in a few isolated individuals. This compound may be found in Jerusalem artichokes, as well as salsify, artichokes, and chicory.
Hives, edema, and even breathing difficulties are all symptoms of an allergic response. Consult an allergist if you have any of these symptoms after eating the veggies indicated.