Sunchokes

A relative of the sunflower, this vegetable is native to America, not Jerusalem, and has no botanical relation to artichokes. The white flesh is nutty, sweet and crunchy like chestnuts when raw. Baked in their skins they become more like potatoes with a mild taste of artichoke hearts. Selection: Choose firm sunchokes that are not moldy, soft or wrinkled. Some sunchokes will have darker brown skin while others will be light brown in color, like ginger. Storage: Refrigerate, unwashed, in a plastic...