These tasty tubers have crisp, sweet flesh with a flavor similar to globe artichokes. Jerusalem artichokes are not from the Middle East, nor are they botanical relatives of artichokes. They are the root of a perennial sunflower, which is why they are also called sunchokes.
Choosing Jerusalem Artichoke
Though available year-round, Jerusalem artichokes are at their best in fall and winter. Look for ones that are firm and smooth without too many hard-to-clean knobs protruding from them. Avoid any that are green or beginning to sprout.
Storing Jerusalem Artichoke
To store, wrap Jerusalem artichokes in plastic and refrigerate for up to 1 week.
Preparing Jerusalem Artichoke
Scrub Jerusalem Artichoke well to remove loose skin. Don't worry if you don't get every last bit. Small pieces of the pale, papery peel will not be noticeable in a finished dish.
To Prevent Browning
Toss cut surfaces with lemon juice. Or dip into acidulated water (1/4 cup lemon juice mixed with 4 cups water).
How to use Jerusalem Artichoke
Shred or slice raw chokes for salads or crudites, or cook them in stir-fries or soups. Or boil or steam Jerusalem artichokes and then toss them with melted butter, lemon juice, salt, and pepper for a hot side dish. You can also serve baked whole Jerusalem artichokes as you would baked potatoes, or mash them right along with potatoes for a side dish.
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