Native Americans were cultivating Jerusalem artichokes long before the Europeans ever arrived. With their lack of starch and high inulin content, these tubers have been recommended as a healthy choice for Type 2 diabetics for some time. High in iron, phosphorus, and potassium, and containing a good amount of B vitamins, Jerusalem artichokes — also known as sunchokes —  will persist in gardens (especially those in the Northeast) for years. Here, Chef Diane combined our sunchokes with shallots, fingerlings, saffron, lemon and herbs and roasted them in a cast iron pan, which she served right on the table for a homey effect.



1½ pounds Jerusalem artichokes, peeled and cut into several pieces each

1½ pounds fingerling potatoes

4 tablespoons lemon juice

1 lemon sliced thin

10 shallots peeled

12 cloves garlic sliced

1 teaspoon saffron threads

¼ cup olive oil

⅔ cup white wine

½ cup tarragon leaves

⅛ cup thyme leaves

⅛ cup rosemary

¼ cup capers

Salt and pepper to taste



  1. Place the Jerusalem artichokes in a medium pan, cover with water, add half the lemon juice and bring to a boil. Lower the heat and simmer for 10 to 20 minutes until the artichokes are tender but not too soft. Drain and allow to cool.
  2. Put the Jerusalem artichokes and all of the remaining ingredients in a large bowl. Using your hands, mix ingredients together well. Marinate for one hour at room temperature.
  3. Preheat oven to 375 degrees.
  4. Arrange the artichoke and potato mix in a large cast iron pan.
  5. Roast for 30-40 minutes.
  6. Remove from the oven, garnish with chopped parsley and serve immediately.