Jerusalem Artichokes:  Native to America

Jerusalem artichoke is a native North American tuber and it has been a staple food in the diet of North American Indians for centuries. They are neither from Jerusalem nor are they artichokes.  They are actually related to the sunflower family.  The name "Jerusalem" is derived from the Italian word girasole, meaning "sunflower" and they are sometimes called "sunchokes".  The vegetable has a sweet, nutty flavor and crisp texture.

To prepare:  scrub the 'chokes well to clean them before eating, raw or cooked.  The skin is edible, so you can choose to peel them or not.  They may be eaten raw, sliced in salads, or alone as a crunch snack.  You can treat them like potatoes, but they are tasty combined with mashed root vegetables.  They can be used in soups and stews, roasted or sauteed.

Jerusalem Artichoke and Carrot Salad

1 pound Jerusalem artichokes, peeled or well scrubbed
1 pound carrots, peeled or well scrubbed and trimmed
1/4 cup chopped chives
2 tablespoons chopped dill
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper to taste
2 tablespoons capers

Thinly slice the chokes, then stack the halves and cut julienne. Grate the carrots. Put vegetables into a mixing bowl with chives and dill.

Mix remaining ingredients in a cup. Add to vegetables and toss.

Let sit 30 minutes before serving.