Jerusalem artichokes, also known as sunchokes, are a knobbly little root — similar in appearance to ginger, but with a slightly pink hue. These little root nuggets are a ray of light in the world of tubers. They are nutty, crunchy and taste remarkably similar to the delicious artichoke that shows its head around spring — but they are available for a much cheaper price.
Jerusalem artichokes are easy to prepare. You can cook them just like you would a potato: roast, boil, saute, bake or steam. You can leave the skin on or peel it off — up to you. The surprising thing about these little roots is that you can also eat them raw. They add a great texture to salads and stir-frys.
But unlike the potato, they contain little starch and have a nice serving of inulin and vitamin C.
Sean Newton really loves jerusalem artichokes but warns people that eating too much of it can give you gas.
More on jerusalem artichokes (including recipes): http://www.theguardian.com/lifeandstyle/2008/feb/02/food-and-drink-soup