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Jerusalem Artichokes are root vegetables; they have nothing to do with artichokes. Nor do they, whether raw or cooked, taste anything like Artichokes.
They don't even look like Artichokes: they are tubers that look like pink potatoes with bumpy, gnarly skin.
Their flavour is good, being sweet and nutty.
Above ground, the plants will grow as tall as sunflowers with leaves almost as large, but the flowers rarely grow beyond 3 inches wide (7.5 cm). The plants will regenerate themselves and spread from any tubers left in the ground; they can be hard to get rid of if you miss any in the ground in the fall.
Don't buy any with a greenish tinge, or that are sprouting, shrivelled or that feel mushy.
Cooking Tips
Jerusalem Artichokes can be eaten raw or cooked.
Raw, they are a bit sweet, almost like water chestnuts. They will discolour soon after peeling, so if you are slicing them for salads dip in water with some lemon in it.
If boiling your Jerusalem Artichokes, don't overboil them as they will crumble into the water at a certain point. They are easier to peel after cooking; just scrub them well first. The iron in them may cause the skin to darken when cooked, but don't worry about it, as you are going to peel the skin off and discard it anyway.
Boiled Jerusalem Artichokes can be made into a good mash, mixed half and half with potato -- mashed by themselves, they don't tend to have enough body to peak up, and slide instead into a purée on your plate.
The taste goes well with bacon, lemon, pepper and thyme. Lemon juice stops peeled Jerusalem Artichokes from browning.
Nutrition
Per 1 cup: 115 calories. 1.5g protein, 10.5 mg calcium, 327 mg potassium, 10 mcg folacin
Jerusalem Artichokes contain a form of starch called "inulin", which is a polysaccharide. The "saccharide" part of that word may ring some bells if you have read the entry on beans, which have "Oligosaccharides". And that means that Jerusalem Artichokes produce gas. In abundance. The last thing you would want is a bean casserole with Jerusalem Artichokes with some kind of sulphur-containing food like onions; your nearest and dearest would lock you in another room.
Equivalents
1 pound = 450g = 12 medium sized = 2 - 2 1/2 cups peeled, sliced or chopped
Storage
Store unwashed in plastic bag in fridge for one to two weeks. Refrigeration increases their sweetness.
History
Jerusalem Artichokes are native to North America.
In the 1600s, while the Jerusalem Artichoke was first gaining awareness in Europe, you would have had it as a novelty at some Parisian dinner parties. The French at the time called it "pomme de terre", which is the name they now use for potato.
The Indians in North America, who had grown them for centuries, had called them "sun roots". The first European to record mention of them was Samuel de Champlain in 1605. He's the one who thought they tasted like artichokes. He brought them back to France, probably in 1607, along with his opinion about their taste. The French took to them right away, whereas they resisted the potato for a long time. It was probably the association with the word "artichoke", a lesson marketers are still using today in mislabelling the food.
By the time the French did accept potatoes, however, they had begun to reject Jerusalem Artichokes: a belief had sprung up that its gnarled skin would cause your own skin to go the same way. Meanwhile, they jettisoned any association with the word "artichoke" to call them "topinambours" instead. But it was too late: Champlain's unhelpful association had already made its way into Italian and English.
Language Notes
They were introduced into Britain by 1617, and were being called "Artichocks of Jerusalem" by 1620.
Its English name is derived from the old Italian name for it, "Girasole (or Girasola) articiocco". "Gira" means turn, and "sole/sola" is a form of the word "sun". Being a member of the sunflower family, it was presumed that if allowed to bloom the blooms would turn towards the sun.
The French name, Topinambour, was the name of a Brazilian tribe of natives, some of whom happening to be visiting Paris at the time that Jerusalem Artichokes were introduced there.
There is somewhat of a small movement to call them "Sunchokes", but it is doubtful how much headway it will make. When it comes to food, bad names tend to drive out good.
Also called:  Sunflower Artichokes Helianthus tuberosus (Scientific Name) Artichaut de Jérusalem, Artichaut du Canada, Patate de Virginie, Topinambour, Topinambourg (French) Tobinambur (German) Topinamburo (Italian) Pataca (Spanish)
Other entries for Jerusalem Artichokes
Jerusalem Artichokes
Other entries for Root Vegetables
Añú, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Herbed Vinegars, Horseradish, Jicama, Konjac Root, Malanga, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Radishes, Rutabaga, Salsify, Scorzonera, Sea Holly, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Gourds, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
Related Recipes
Scalloped Parsnips and Jerusalem Artichokes
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