Frixos Personal Chefing


Jerusalem Artichokes


First time I came across them at the local market I thought that they were some kind of a root like ginger.


I learned more about them and I became quite a fun of them not just for their taste but also being so different and impressive for those I am cooking for.

Have a look below at the full recipe and don’t forget that you can always print it. 

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Jerusalem Artichokes

Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Cypriot
Servings: 6 People


  • 1 kg Jerusalem Artichokes , washed and cut into 4cm chunks
  • 150 ml Olive Oil
  • 150 ml Seed oil , like Canola or Rapeseed
  • 150 ml White Wine
  • 40 ml Lemon juice
  • tbsp dry Coriander , crushed
  • 1 tsp Fine Sea Salt


  • Place the Jerusalem Artichokes on a kitchen towel or absorbent paper to dry.
  • Set a medium to large frying pot or casserole over high heat and add the two oils. Allow to heat up well and toss in the Jerusalem Artichokes sautéing them on all sides until they get a nice light golden colour.
  • Remove 2/3 of the oil, add the salt and the wine. Reduce the heat, cover the pot and let them cook until soft and tender. Every couple of minutes hold the pot from its handles and toss and shake.
  • A minute before they are cooked add the coriander and the lemon juice, toss and let cook uncovered until all liquids have been absorbed, 2-3’ and a final shake and toss.
  • Take out to a flat dish with absorbent paper to gather the excess oil and then serve discarding the paper.
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