They're not from Jerusalem, and they're not artichokes. They're North American tubers: mildly sweet, lightly nutty, and 100% excellent.
Jerusalem artichokes (a.k.a sunflower chokes and sunchokes)When:
November - February
Peel, then slice and toss in a salad. Or boil until tender (roughly 8 minutes), and purée with a little cream and butter. Top with sautéed scallops and roasted hazelnuts or crispy bacon.
Raw, they've got a crunch that rivals water chestnuts. Fried, in matchstick-thin strips, they're French fries with a surprising hint of fruit flavor. Boiled, broiled, stir-fried, roasted, stewed, puréed, or pickled: they're always tasty.
Get choked up at your local farmer's market, or order a 5-lb. bag from