Jerusalem artichokes in our A-Z - Cooking Index
Jerusalem artichokes are part of the sunflower family and are related to globe artichokes in name only. The edible part of a Jerusalem artichoke is the knobbly root.
The roots should be scrubbed well and then either cooked immediately or peeled and dropped into acidulated water (water with a bit of lemon juice in) as they discolour very quickly. Jerusalem artichokes have a quite mild flavor and are delicious thinly sliced in salads or stir fried (in slightly thicker slices) , steamed or roated. Jerusalem artichokes are often made into soup, which is usually a rather insipid brown color but tastes delicious.
Eat Jerusalem artichokes as quickly as possible after purchase (they will usually last about three to four days stored in a cool space but no longer); when the roots become tired and shrivelled they will taste bitter.
One word of warning: Jerusalem artichokes are often jokingly refered to as 'fartichokes' for their wind producing qualities. If you work in a confined space you might want to limit your Jerusalem artichoke consumption to the weekends.