Cooking: Boil

For salads: Jerusalem artichokes can be boiled in their skins and peeled afterwards (or left unpeeled). Simmer in salted water for 8–10 minutes, until just tender. Check them with a knife – large tubers may need a few extra minutes. Drain and peel when cool enough to handle, then slice and dress while warm in a simple vinaigrette or three parts olive oil and one part lemon juice. For mash: peel the chokes first and boil them longer until soft – 10–12 minutes, or more for large tubers. Drain and return to the hob to cook off any excess water as they tend to be watery. Mash with boiled potatoes, butter, cream and chives.