Sunchokes - also known as Jerusalem artichokes - are the crisp and starchy tubers of sunflowers. They have a great nutty taste that is perhaps best described as a cross between artichokes and potatoes. These small brown knobs are worth seeking out.
Buying & Storing Sunchokes
Photo © Molly Watson
Sunchokes are best in fall and winter. Look for firm tubers with smooth, tan skins. Keep sunchokes wrapped loosely in plastic wrap and chilled. Fresh sunchokes will last a week or two (or more) properly stored.
Using SunchokesSunchokes can be eaten raw, but I've never found them particularly fabulous that way. Peel sunchokes and boil in salted water until tender, 15 to 30 minutes depending on how big they are. Add to soups or stews, puree, or slice and serve simply with butter or add to salads.