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Season Thirteen, Episode Six. Forgotten Favorites

Jerusalem Artichoke Journey

Explore the surprising story of Jerusalem artichokes and their importance as a historic food crop.

description for amiyah: a knobby Jerusalem artichoke tuber with pale tan skin and many rounded bumps, looking a little like fresh ginger, earthy and rustic.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Doing great, sunny as ever over here. How are you, Amiyah?
    Amiyah: I am wonderful, so happy to be back with you all.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Jerusalem artichokes!
    Amiyah: The wheel spun to the Jerusalem artichoke, a knobby tuber with a funny name and a fascinating past. The hosts were eager to dig into this historic crop.
    Poke: Buckle up, folks. We are doing Jerusalem artichokes today.

  2. History

    Poke: So where does Jerusalem artichokes actually come from?
    Amiyah: Jerusalem artichokes are the tubers of a kind of sunflower native to North America. Indigenous peoples grew and ate them long before European settlers arrived.
    Poke: Carried back to Europe, they became an important food crop, especially in hard times, before slowly fading into the background of the garden.

  3. Fun Facts

    Amiyah: Okay, hit me with the fun facts.
    Poke: Jerusalem artichokes are not artichokes and are not from Jerusalem.
    Amiyah: Wait, really?
    Poke: They are the root of a sunflower relative.
    Amiyah: Okay, that is so good to know.
    Poke: They are sometimes called sunchokes.
    Amiyah: I did not know that at all.
    Poke: They have a sweet, nutty flavor when roasted.

  4. Varieties

    Amiyah: How many kinds are we talking about here?
    Poke: Jerusalem artichokes come in a few skin colors from tan to red.
    Amiyah: I am listening.
    Poke: Common tan sunchokes are sweet and nutty.
    Amiyah: Red skinned types have a slightly earthier taste.
    Poke: Okay, that is so good to know.
    Amiyah: Smoother varieties are easier to peel.

  5. World Use

    Amiyah: I love this part. How do different cultures enjoy it?
    Poke: In France, sunchokes are simmered into a velvety soup.
    Amiyah: That tracks.
    Poke: In Italy, they are thinly sliced into salads.
    Amiyah: Wait, really?
    Poke: In North America, they are roasted as a nutty side.
    Amiyah: Okay, that is so good to know.
    Poke: Across Europe, they were once a key food during lean seasons.

  6. Myth

    Amiyah: Time for the Myth of the Week. What do people get wrong?
    Poke: A lot of people think some think Jerusalem artichokes are related to globe artichokes.
    Amiyah: See, this is why I love this show.
    Poke: Here is the truth. They are not related at all. Jerusalem artichokes are sunflower tubers, while globe artichokes are the buds of a thistle.

  7. Fan Question

    Poke: Time for our favorite part, the fan question.
    Poke: Why are they called Jerusalem artichokes?
    Amiyah: Ooh, good one.
    Amiyah: The name is a happy mix up. The taste reminded people of artichokes, and the Jerusalem part likely came from a twisted version of an Italian word for sunflower.

  8. Host Opinions

    Amiyah: Alright, real talk. Here is what I actually think.
    Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
    Poke: Bold words from someone who once tried to put pineapple on everything.
    Amiyah: Amiyah loves sunchokes roasted until sweet and golden.
    Poke: Poke prefers them blended into a silky, nutty soup.
    Poke: I am just a palm tree, but even I think that is a spicy take.

  9. Lightning Round

    Amiyah: Lightning round. Rapid fire, here we go.
    Amiyah: Jerusalem artichokes are sunflower tubers.
    Poke: They are also called sunchokes.
    Amiyah: They taste sweet and nutty.
    Poke: They are not from Jerusalem.

  10. Recap

    Amiyah: So what did we take away from this one?
    Poke: The hosts learned that Jerusalem artichokes are knobby sunflower tubers, sweet and nutty when roasted, a historic North American crop with a charmingly confusing name.

  11. Recipe

    Amiyah: Time to head to the kitchen.
    Poke: Today we are making Roasted Jerusalem Artichokes. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Roasted Jerusalem Artichokes, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Roasted Jerusalem Artichokes

Ingredients

  • 1 pound Jerusalem artichokes, scrubbed and halved
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt
  • Pepper
  • Fresh thyme

Preparation

  1. Preheat oven to 425 F.
  2. Toss the Jerusalem artichokes with olive oil, garlic, salt, and pepper.
  3. Spread them in a single layer on a baking sheet.
  4. Roast for 25 to 30 minutes, turning once, until tender and golden.
  5. Sprinkle with fresh thyme and serve warm.

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