Knobby root (tuber) which keeps well under refrigeration; they discolor after peeling, so dip them in lemon water as the flesh is exposed. They have a very firm flesh and a flavor reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and served in salads.
Not to be confused with the globe artichoke, the Jerusalem artichoke belongs to the sunflower family and it is the plant's underground tubers that are eaten. They are rather knobbly and irregular in shape, with a pale brown or purply-red skin. Scrub them and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use. Can be used as a main ingredient or side serving. Often baked and cooked in soups. See also artichoke, for information about globe and Chinese artichokes.
edible tuber of the Jerusalem artichoke
tall perennial with hairy stems and leaves; widely cultivated for its large irregular edible tubers
sunflower tuber eaten raw or boiled or sliced thin and fried as Saratoga chips
a small root vegetable (no relation to the green hard-leafed globe artichoke)
a white-fleshed root related to the sunflower
A tuber, also called sunchoke, with a very firm flesh and a flavor reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and served in salads.
This vegetable is not an artichoke and its name has nothing to do with Jerusalem. This member of the sunflower family is also known as a "sunchoke" and has a flesh that is nutty, sweet, and crunchy.
a bumpy brown-skinned tuber in the sunflower family
The Jerusalem artichoke (Helianthus tuberosus L.), also called the sunroot or sunchoke or topinambur, is a flowering plant native to North America grown throughout the temperate world for its tuber, which is used as a root vegetable.