Jerusalem Artichokes

This vegetable is neither from Jerusalem nor is it an artichoke. It’s the knobby nut-brown tuber of a sunflower. It won’t win any beauty contests, but the taste—between that of a potato and an artichoke—is definitely worth trying.

Buy only firm and unblemished tubers and store them in a cool, dry place up to a week. Jerusalem artichokes can be eaten raw, but we think they are much better cooked. Peel them or simply scrub them and trim any rootlets. Boil them in water to cover until tender. Jerusalem artichokes require about the same amount of cooking time as potatoes, 15 to 30 minutes, depending on how large the pieces are. You can cool them and slice or dice into salads, slice them and toss with butter and herbs, or purée them.