Jerusalem Artichokes have no relation to Jerusalem and little to do with artichokes! It is actually a type of sunflower and was originally called Girasole (Italian for Sunflower), which it is thought people misheard and thought it was Jerusalem. The artichoke part comes from the taste, it is thought to taste like a cross betweens an artichoke a radish.

What do I do with them?

This vegetable can be eaten raw or cooked. Before eating or cooking, scrub the tubers thoroughly with a brush or scourer. Peeling is not necessary (and hard work!)

Cheese & Artichoke Chowder

2 Tbsp butter
1 small onion, sliced
400g Jerusalem artichokes, sliced into water with 1 Tbsp lemon juice added
240g carrots, sliced
5 tsp plain flour
2-1/2 cups chicken stock
1-1/4 cups milk
240g Gruyere Cheese, shredded
1/2 tsp mustard powder
Salt and pepper, to taste

Method

In a large saucepan, melt butter, add onion and cook 1 minute, stirring constantly. Drain artichokes; add to pan with carrots. Cook 2 minutes. Add flour, then gradually add stock. Cover and simmer 20 minutes.
Meanwhile, prepare julienne garnish. Cut artichoke, carrot and green part of the leek into julienne strips. Blanch in boiling water 1 minute; refresh in cold water and set aside.
Blend soup in a blender or food processor fitted with the metal blade until smooth. Add milk, cheese and seasonings and blend again. Pour into a clean pan and reheat gently; do not boil. Serve.