Sunchokes (Jerusalem Artichokes)
I have to admit that when these gems arrived in the veggie box, I thought they were something else. I was at first excited because I had been given the world’s largest CSA share of ginger. Then, I realized there is now way any farmer in their right mind (at least not in Northern Nevada) would be just handing out pounds of ginger for the taking. I did not get a bag of ginger.
So, I had to ask the CSA volunteer for help. It sounded something like “What the HECK are these??!” She held back the laughter and explained that they are a potato-like tuber that taste a little bit like an artichoke heart. She was nice about it but I did feel a little dumb for thinking it was ginger.
Well, silly me. How was I supposed to know? Anyway, I took the sunchokes home and have waited this long to figure out what to do with them. After Googling and recipe hunting for something special, I went with the most common recommendation, just roast them with a little bit of olive oil, salt and pepper at 375 for about 40 minutes.
On the inside, they look just like a potato.
On the outside, they are kind of ugly.
As for flavor, I don’t think they are really that much like an artichoke but I can see why people have explained them that way. The flavor isn’t 100% potato and the outside skin has a little bit of a snappy texture. Final review: very good for something different. But, I wouldn’t go out of my way or pay too much for them. A potato is a lot simpler and cheaper.