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Pan-Roasted Sunchokes and Artichoke Hearts with Lemon-Herb Butter

Scott Phillips

Servings: four to six.

The intriguing, slightly sweet, nutty flavor of sunchokes is reminiscent of potato and jícama, with a hint of artichoke. Here that affinity is played up by pairing roasted sunchokes with artichoke hearts. If you don’t have dry vermouth, use dry white wine instead.


  • 2 Tbs. extra-virgin olive oil
  • 1 lb. medium sunchokes, scrubbed and cut lengthwise into 3/4-inch-thick wedges
  • Kosher salt
  • 8 oz. frozen quartered artichoke hearts, thawed
  • 2 Tbs. finely chopped shallot
  • 3 Tbs. dry vermouth
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. cold unsalted butter, cut into small pieces
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. chopped fresh tarragon
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 160
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 10
  • Sodium (mg): 125
  • Carbohydrates (g): 17
  • Fiber (g): 4
  • Protein (g): 3


  • Position a rack in the upper third of the oven and heat the oven to 400°F.

    In a 12-inch ovenproof skillet, heat the oil over medium-high heat until shimmering hot. Add the sunchokes and 1/4 tsp. salt; cook, flipping as needed, until well browned on both cut sides, 2 to 3 minutes per side. Add the artichoke hearts and 1/4 tsp. salt; cook, stirring occasionally, until lightly browned, 2 to 3 minutes.

    Move the skillet to the oven and roast until the sunchokes are tender, about 20 minutes. Transfer the vegetables to a bowl and cover to keep warm.

    Set the skillet over medium heat, add the shallot, and cook, stirring with a wooden spoon, until softened and lightly browned, 1 to 2 minutes. Add the vermouth and cook, stirring and scraping the bottom of the pan to loosen any brown bits, until the vermouth has almost evaporated.

    Reduce the heat to low, add the lemon juice, and then the butter one piece at a time, swirling the pan to melt the butter before adding the next piece. Stir in the parsley and tarragon. Return the vegetables to the pan and toss to reheat and coat in the butter. Season to taste with salt and pepper before serving.


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Reviews (3 reviews)

  • friscogirl | 01/15/2013

    Very tasty! It's hard to find interesting recipes for a hard-to find vegetable: the sun choke!I found the ingredients just right and not too oily. The vermouth and lemon juice added a nice tang to the nuttier chokes.

  • Christene | 05/15/2011

    Very nice. Had never even heard of a sunchoke until I read about it in Fine Cooking. They are beautiful combined with the artichokes and the sauce at the end with the shallots, butter and lemon was beautiful. We did get away with telling picky kids it was a potato. =) However the recipe did seem like it had a little too much oil and / or butter. I would make this again, however I would consider trying to roast the sunchokes and then finish them on the stove top with the artichokes and I'd probably try to use half the butter in the sauce.

  • cyndy | 04/29/2010

    Love this dish, and use fresh baby artichokes in season. One warning: sunchokes can cause a bit of gas. As I reached for the sunchokes at the grocer, a boy standing next to me with his mom commented on their last experience with this veggie. She then went on to warn me. Too true, though I continue to make this because we all love it. But maybe not the best dish for company or a dinner party.

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