Asian recipes, chefs, food news and trends

Subscribe RSS

Chinese Artichoke

Posted on 10. Jan, 2010 by in Chinese, Ingredients, Japanese

This hairy plant, also known as Japanese artichoke, knotroot and chorogi, is grown for its edible tubers that have a sweet, nutty taste. Though Chinese artichoke tubers are usually eaten as raw snacks, they can also be eaten boiled, in salads, stir fried, baked, steamed or in soups. When buying Chinese artichokes, choose ones that are firm and white. The tubers are not peeled but scrubbed clean. Exposure to light darkens the tubers and causes a loss of flavor. You can store these tubers in the refrigerator wrapped in a plastic bag up to a week.

| Share

One Response to “Chinese Artichoke”

  1. Nadya 13 September 2011 at 1:37 pm #

    I just read about Chinese artichoke in a Permaculture book, “Gaia’s Garden” – sounds like a fun garden addition – though one article warns it can be invasive! I know m lambs ears tend to spread!
    Thanks for this nice description & overview of uses.


Have a comment or question?

We would love to hear from you! Please use kind words. Your e-mail address will not be published.

Have a question? We try to answer questions on a timely basis - look for your answer right back here!