Jerusalem Artichokes Three Ways

Jerusalem Artichokes Three Ways

Side Dishes Fall

This recipe is signed by Chef Émilie Bégin and highlights a beloved local root vegetable: the Jerusalem artichoke.

Also known as sunchoke or “Canada’s truffle,” the Jerusalem artichoke is a root vegetable increasingly featured in the world of gastronomy. Enjoyed raw, roasted, puréed, or prepared in countless creative ways, it offers chefs remarkable versatility and depth of flavour. Grown in Québec for generations, it naturally fits within a cuisine that celebrates local products and homegrown expertise—an approach close to Émilie’s heart, as she is widely recognized for her sensitivity to ingredients and Québec producers. It comes as no surprise, then, that restaurants participating in the Aliments du Québec au menu program proudly feature it on their menus.

Throughout her career, Émilie has worked alongside several renowned chefs, including Marc-André Royal, Marie-Fleur St-Pierre, and Danny St-Pierre. She completed her training in a three-Michelin-star restaurant in France before returning to Québec to share her experience and expertise.

When asked about her mission as a chef, Émilie answers simply: “I truly cook out of love and a desire to make people happy.” And there’s no doubt—this Jerusalem artichoke–forward recipe is bound to do just that.

Prepared in multiple ways, the Jerusalem artichoke truly shines in this refined and flavourful dish, sure to impress your guests at your next gathering.

To your stoves!

Preparation time 60 minutes

Cooking time 2 hours

Serving 4

In collaboration with

Ingredients

Jerusalem Artichoke Purée

100 g unsalted butter
170 g Jerusalem artichokes

Jerusalem Artichoke Chips

2 Jerusalem artichokes
500 g frying oil
A pinch of salt
A pinch of sumac

Homemade Ricotta

1 L milk
100 g vinegar
200 g cream
Salt, to taste

Cranberry Emulsion

220 g cranberries
125 g water
26 g sugar
80 g vegetable oil
2 pinches of salt

Jerusalem Artichoke “Galets”

180 g Jerusalem artichokes
285 g milk (or enough to cover)
1 tbsp vegetable oil
1 tbsp butter
1 tbsp honey
Salt, to taste
(“Galets” here means small cooked artichoke pieces used for plating.)

Instructions

Jerusalem Artichoke Purée

Melt the butter over low, steady heat, stirring now and then with a wooden spoon. The butter will turn a deep amber with a nutty aroma — this is brown butter.
Strain it through a fine sieve into a cold bowl to stop cooking, then set aside.
Chop the Jerusalem artichokes evenly and place them in a saucepan with milk.
Cook until tender (a knife slides through easily — about 30 min).
Drain, reserving the milk.
Mash the artichokes and gradually add some cooking milk alternated with the brown butter.
Season to taste.

Jerusalem Artichoke Chips

Heat your deep fryer to 350 °F (≈175 °C). (If you don’t have a fryer, you can heat oil in a pot and fry the slices carefully.)
Thinly slice artichokes with a mandoline or sharp knife.
Pat dry and deep fry until golden and crisp.
Season with salt and sumac immediately after frying.

Homemade Ricotta

In a saucepan, combine milk and vinegar.
Cook uncovered over low heat for about 1 hour.
Strain through cheesecloth over a bowl to catch the curds.
Transfer solids to a bowl, add cream and salt, and mix gently.

Cranberry Emulsion

In a saucepan, combine the cranberries, water, and sugar.
Cook over high heat for about 10 minutes, until only a small amount of liquid remains.
Transfer to a blender or use an immersion blender to puree.
While blending, gradually add the vegetable oil.
Finish with the pinches of salt and adjust seasoning to taste.

Jerusalem Artichoke ''Galets''

Cook the artichokes in milk for about 30 minutes, until you can pierce them with a knife.
Strain through a fine sieve.
In hot oil, sauté the artichokes on both sides, then add salt.
When nicely browned, add the butter.
Once the butter turns brown (beurre noisette), remove the pan from heat, add the honey, and glaze the artichokes until the honey becomes foamy and golden.

Assembly & Plating

Spread the Jerusalem artichoke purée in a circular shape on the base of the plate.
Add the glazed Jerusalem artichoke rounds.
Place quenelles (small spoonfuls) of homemade ricotta on top of the rounds.
Add dots of cranberry emulsion.
Finish by covering with the Jerusalem artichoke chips.