Jerusalem artichokes are knobbly tubers that resemble potatoes, but taste more like a cross between a radish and a parsnip, with a hint of artichoke. They are not related to globe artichokes but are actually part of the sunflower family, and grow in a similar way. The plants are very tall with bright yellow, daisy-like flowers.
Jerusalem artichokes spread very easily and in Italy in the summer you see the plants everywhere in ditches and on banks by the roadside, as well as in most vegetable gardens. The tubers are ready to harvest after the frosts have killed off the tops.
A number of varieties are available, but it is most important to choose vegetables that are firm, freshly dug and preferably organic. Scrub or peel before using.
Jerusalem artichokes contain no starch and are delicious eaten raw, shaved thinly and tossed with lemon juice and extra virgin olive oil. They are equally good roasted and recently we have introduced them into fritto misto.