These can vary in colour from beige to brownish-red. They have a crisp, sweet flesh with a nutty taste, and are cooked in the same way as potatoes. Choose hard artichokes and avoid any with wrinkled skins. Available from autumn to spring, they can be boiled, steamed or fried. The skin can be left on or off as wished. Unpeeled Jerusalem artichokes should be scrubbed thoroughly; peeled ones must be dropped in acidulated water (water with a little lemon juice) to prevent browning.