Despite its name, this veggie is actually Native American. While it doesn’t have huge acclaim in the culinary world, its popularity seems to be increasing. With a fresh ivory centre, it tastes a bit like a regular artichoke.
Available year-round but peaks from fall to spring. Choose firm and smooth artichokes without sprouts or blotches.
Wrap in plastic and keep up to a week in the refrigerator.
Scrub with a brush and peel. Eat raw or grate and add to salads. As a side dish, steam and boil it for eight to 15 minutes and serve hot with salt, pepper and butter. Make sure to watch the Jerusalem artichoke as it cooks–if overdone, it will collapse.