They’re not from Jerusalem.
They’re not artichokes.
So what are they?
Technically, Jerusalem artichokes are a species of sunflower with an edible tuber, hence their other name coined in the 1960s – the Sunchoke.
In Season from Autumn to early Spring Jerusalem artichokes should be firm to the touch.
We’d be remiss if we didn’t mention the potential side effects of Jerusalem artichokes post-digestion and the reason for their other name – Fartchokes.
How to Use
Jerusalem artichokes can be pickled, used raw (try thinly slicing them and adding them to a salad), or cooked (delicious in soup or a purée). Thinly slice and deep fry for a tasty, crunchy chip. Boil them in salted water until tender, then roast till crisp and browned.