Food Information
Root Vegetables


Jerusalem artichokes, native to North America, were used by the Indians long before the coming of the settlers from Europe. Their name is a misnomer on both counts. They have no connection with Jerusalem and they are not artichokes, 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. They look like small, knobby, white potatoes or a piece of ginger root.

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

Jerusalem artichokes may be eaten raw, boiled, or sautéed. They tend to discolor and blacken if cooked in aluminum pots or pans. They are pure white in flesh and have an unusually earthy but pleasant flavor when served raw 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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