Jerusalem artichokes in Malta are used to make soup, boiled and served with garlic and olive oil or turned into fritters. I have also seen it served with pasta. Wild garlic works brilliantly with this dish too but may be difficult to find. Just add some garlic cloves instead.


  • 1 kg jerusalem artichokes scrubbed, washed and sliced thinly
  • 1 onion diced
  • 4 garlic cloves (only if you can't get any wild garlic)
  • 2 potatoes diced
  • 1 celery stick diced
  • 1 carrot stick diced
  • 700 ml chicken or vegetable stock
  • 60 grams wild garlic
  • Olive oil
  • Salt and pepper


  1. In a large pot add some olive oil.
  2. Fry the onion and garlic (if using) for five minutes.
  3. Add in all the other vegetables (except the wild garlic) and gently fry for ten minutes.
  4. Add in the stock, season and bring to a boil. Simmer gently for 1 hour.
  5. When the time is nearly done puree the wild garlic with a hand blender.
  6. Stir into the soup once simmered but leave some wild garlic puree aside.
  7. Blend the soup with a hand blender until liquidised.
  8. Serve the soup in bowls and add in a few spoonfuls of wild garlic.
  9. Drizzle with a little olive oil.