Jerusalem Artichoke

These small, misshapen tubers are related to the sunflower rather than the globe artichoke, despite their vaguely similar flavour. They are available throughout the winter and their crisp, transluscent flesh is good roasted or mashed like potatoes, used in soups and gratins or even sliced thinly and eaten raw.

Choose firm artichokes that are as regularly shaped as possible to make peeling easier. To prevent discoloration, peel quickly and then drop into water acidulated with lemon juice. Very knobbly ones are easier to peel after boiling.