Jerusalem artichokes, also known as sunchokes, are a tuber type plant native to North America. Looking much like a ginger root, the sunchoke can be eaten raw or cooked in the same ways you would cook a potato. Jerusalem artichokes are available in most grocery stores and farmers markets during the summer months and are a good source of Vitamin C, phosphorus, iron and potassium.
Choose Jerusalem artichokes that are free of bruising or discoloration. The knobbiness of the sunchoke is normal and cannot be avoided.
Wash the sunchoke under cool water, scrubbing the skin with a vegetable scrubber to remove dirt and dust.
Peel the Jerusalem artichoke with a sharp knife, if desired. Sunchokes, like potatoes, can be cooked with or without the skin. To prevent discoloration of the Jerusalem artichoke, place the peeled sunchoke in water that contains a teaspoon of lemon juice.
Slice the sunchokes into thin slices or small cubes to eat raw in salads.
Cut the Jerusalem artichokes into bite size chunks to cook like potatoes in soups and stews. They can also be boiled until soft, mashed and served as an alternative to mashed potatoes.