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SUN CHOKES
(JERUSALEM ARTICHOKE)


Jerusalem artichokes, native to North America, were used by the Indianslong before the coming of the settlers from Europe. Their name is a misnomeron both counts. They have no connection with Jerusalem and they are notartichokes, which is why they have been renamed and are now called sun chokes.They are tubers produced beneath the ground by a variety of sunflower. Theylook like small, knobby, white potatoes or a piece of ginger root.

Sun chokes are grown in California on a limited scale that is more thanadequate to satisfy the limited demand and are therefore sold primarilyin the more costly gourmet produce outlets. They are first harvested inthe fall and continue to be available for most of the winter.

Jerusalem artichokes may be eaten raw, boiled, or sautéed. They tendto discolor and blacken if cooked in aluminum pots or pans. They are purewhite in flesh and have an unusually earthy but pleasant flavor when servedraw in salads.

Choose firm, light-colored sun chokes (they are usually sold prepackaged)and store in the refrigerator.

WHEN TO BUY: Supplies erratic; available late Fall through Winter
WHAT TO LOOK FOR: Firm, light-colored vegetables
HOW TO STORE: Require refrigeration


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