History

 In the fall of 1621 the colonists joined the Wampanoags to partake in a thanksgiving celebration of the harvest. Historians believe that they shared cabbage, carrots and parsnips English veggies from their home gardens and native plants such as walnuts, chestnuts, Concord grapes, cranberries, garlic and an unsung hero, the Jerusalem artichoke.

Contrary to its name, the Jerusalem artichoke did not originate in Jerusalem. Instead, it is a North American native with an amazing history.

In 1605 Native Americans introduced a root vegetable they called sunroot to the French explorer Samuel de Champlain. Its taste reminded him of artichokes. Champlain, in turn, sent this new vegetable to France where it became prized.

The French named them topinambours after the Topinambà, a Brazilian tribe, who was visiting the Royal Court around the same time that they were introduced. Later, when sunroots arrived in Italy, they were identified as girasole, or sunflower in Italian, due to their large yellow blooms.

A mispronunciation of the name by English speakers led to girasole becoming “Jerusalem.” It was through this interesting sequence of events that this vegetable became known as the Jerusalem artichoke.

• Blood pressure
• Intestinal Health
• Anemia  
• Cholesterol 
• Digestion Aid and Anti Bloating Qualities

Roasted Jerusalem Artichokes

Ingredients:

• 1 lb Jerusalem artichokes – , skin on, chopped into 1 inch pieces
• 2 tablespoons olive oil
• ¼ teaspoon salt – , or to taste
• ground black pepper – , to taste
• ¼ teaspoon garlic powder
• 1 tablespoon fresh parsley leaves – , finely minced (optional garnish)
  

Instructions:

1. Preheat oven to 400F. Spray or brush a baking pan with olive oil.
2. Brush the jerusalem artichokes with a vegetable brush under water to clean them, leaving the skin on. Chop them into even 1 inch pieces.
3. In a large bowl, combine the chopped jerusalem artichokes, olive oil, salt, pepper, and garlic powder. Toss to coat all the pieces. Place the artichokes on a large baking sheet, making sure not to crowd them. Roast for 17-20 minutes, or until they are fork-tender. Garnish with fresh parsley and enjoy!

Source:  https://www.babaganosh.org/roasted-jerusalem-artichoke/