Zesty Sunchoke & Caper Relish
A bright, crunchy relish that transforms humble sunchokes into something special. Paper-thin slices of raw Jerusalem artichokes mingle with briny capers, fresh parsley, and lemon zest, all kissed with olive oil. Ready in minutes, it's the lively condiment your grilled meats, fish, or crusty bread have been waiting for.
For 4 servings
- prep
Slice the sunchokes paper-thin.
Scrub the sunchokes well but don't peel. Use a mandoline or very sharp knife to slice them into paper-thin rounds—this keeps them crisp-tender and pleasant to eat raw.
TIPSlice just before dressing. Sunchokes oxidize and turn slightly pink when cut, though the lemon will slow this down. - prep
Chop the capers and parsley.
Drain the capers, give them a rough chop so their saltiness spreads evenly. Finely chop the fresh parsley.
- mix
Toss everything together.
In a bowl, combine the sliced sunchokes, chopped capers, parsley, lemon zest, and lemon juice. Drizzle with olive oil, season with a pinch of salt and black pepper, and toss gently until everything is coated.
TIPLet the relish sit for 5 minutes so the sunchokes can drink in the lemon and oil before serving. - serve
Serve at room temperature.
Spoon the relish alongside grilled fish, roast chicken, or smear on crusty toasted bread. It's best fresh but holds in the fridge for a few hours.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a mandoline for paper-thin sunchokes—this ensures they stay crisp and tender raw.
- 2Toss the relish just before serving to maintain maximum crunch.
- 3Let the relish sit for 5 minutes after dressing so the sunchokes absorb the lemon and oil.
- 4Store any leftovers in the fridge for up to 4 hours; the sunchokes will soften over time.
Adapt it for your goals.
Herb Swap
Replace parsley with fresh dill or tarragon for a different aromatic note—dill pairs beautifully with fish, tarragon with chicken.
Extra CrunchExtra Crunch
Add 2 tablespoons of toasted, chopped hazelnuts or almonds for a nutty contrast that complements the earthy sunchokes.
Spicy KickSpicy Kick
Stir in a pinch of red pepper flakes or a thin sliver of fresh chili to give the relish a subtle heat.
Citrus TwistCitrus Twist
Swap half the lemon juice with fresh orange or grapefruit juice for a sweeter, milder acidity.
Olive Lover'sOlive Lover's
Add 1 tablespoon of chopped kalamata olives alongside the capers for an even brinier, more complex finish.
Why this is on our healthy list.
Rich in Inulin Fiber
Sunchokes are a great source of inulin, a prebiotic fiber that supports gut health and feeds beneficial gut bacteria.
Low in Calories
This relish is naturally low in calories and uses only a small amount of olive oil, making it a light, guilt-free condiment.
Packed with Vitamin C
Lemon juice and parsley contribute a generous dose of vitamin C, which aids immune function and iron absorption.
Frequently asked questions
No, just scrub them thoroughly with a brush. The thin skin is edible and adds texture and nutrients.
