Market Haul Week 2
"Jerusalem artichoke" is a bit of a misnomer. Neither from Jerusalem, nor an artichoke – it’s a slightly confused specimen. Perhaps we should all just stick with its other moniker and refer to the knobby-looking, yet delicate-tasting root vegetable as the sunchoke.
When you spot them at a farmers market near you, I urge you to look past their awkward appearance and give them a try. They’re inexpensive, versatile, don’t need to be peeled, and can be used both raw and cooked. Sunchokes will happily play a supporting role to more extroverted ingredients (especially when paired with chicken, parsnips, and beets), but their sweet, delicate flavors really shine when prepared simply (such as pan-roasted with a touch of salt and pepper).
