Jerusalem Artichoke (250g) from Holland.

What are Jerusalem artichokes?
This vegetable is not truly an artichoke, but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root.
Contrary to what the name implies, this vegetable has nothing to do with Jerusalem, but is derived instead from the Italian word for sunflower, girasole. Its white flesh is nutty, sweet and crunchy, and is a good source of iron. Jerusalem artichokes are also known as sunchokes.

How to prepare
The artichoke flesh will discolour if exposed to air, so place the peeled vegetable in a bowl of acidulated water (cold water with a sqeeze of lemon juice or a dash of white wine vinegar) until ready to cook. Because they are so knobbly, it’s easier to peel artichokes after boiling.

How to cook
Can be cooked in much the same way as potatoes or parsnips, and are excellent roasted, sautéed, dipped in batter and fried, or puréed into a delicious soup.