This is not really an artichoke and has nothing to do with Jerusalem! Often tagged as sunchoke, it resembles gingerroot with its tuber and lumpy branches. Chop it skinned or unskinned for eating raw in salads; boil or steam for a side dish or cook in soup. It has a slightly sweet flavor.
How to Buy
Choose smooth, firm, light-colored tubers with the fewest "knobs." Tubers should be free of blotches, green-tinged areas and sprouts.
How to Prepare
Scrub artichokes; peel thinly if desired. Leave whole, or cut into 1/4-inch slices or 1/2-inch cubes. To prevent discoloration, toss with cold water mixed with small amount of lemon juice (1 tablespoon lemon juice per 1 quart water).
How to Cook Conventionally
Boil: Whole-covered 20 to 25 minutes. Slices or cubes-covered 7 to 9 minutes or until crisp-tender.
Steam: Covered 15 to 20 minutes or until crisp-tender. HOW TO
Slices or cubes-Place in 1-quart microwavable casserole; add 2 tablespoons water. Cover. Microwave 5 to 7 minutes, stirring once, until crisp-tender. Let stand 2 minutes.