Glossary

Not to be confused with the globe artichoke, the Jerusalem artichoke belongs to the sunflower family and it is the plant’s underground tubers that are eaten. They are rather knobbly and irregular in shape, with a pale brown or purply-red skin. Scrub them and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use. Can be used as a main ingredient or side serving. Often baked and cooked in soups. See also artichoke, for information about globe and Chinese artichokes.