Jerusalem Artichoke
Neither an artichoke, nor from Jerusalem, the Jerusalem Artichoke is actually more closely related to the sunflower. Looking a bit like a nobbly ginger root, it has a sweet and nutty taste not dissimilar to water chestnuts and can be eaten both raw or cooked. An inexpensive and versatile vegetable, it makes a great soup and is high in vitamin C - although it does have a reputation for causing wind...
Tips
- Roots should be free from soft spots and new sprouts. Knobbly bits are normal, but smoother artichokes are easier to prepare.
- Jerusalem artichokes will keep for a couple of weeks in the fridge.
- As a rule, you can cook Jerusalem artichokes in much the same way that you cook potatos - they can be roast, baked, boiled and sautÉd
- Try using it raw in salad or added to a stirfry
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