WHAT IS IT NOT? IT'S NOT AN ARTICHOKE AND IT DOESN'T COME FROM JERUSALEM
1) Jerusalem artichokes are not artichokes and have nothing to do with Jerusalem.

2) They are called ' Jerusalem' because they have yellow sunflower like flowers and in Italian are called 'girasole' i.e. sunflower which sounds like 'Jerusalem' to an untrained English ear.

3) They are called artichokes because they taste similar to globe artichokes hearts.

WHAT IS IT?
1) It is a knobbly tuber that is indigenous to Canada where they were cultivated by native Americans.

2) You can eat them raw (taste like crisp water chestnuts) or cooked (any way you can cook a potato or turnip you can cook them)

3) They have a nice nutty taste and raw they have a very refreshing crisp texture.

WHEN SHOULD YOU BUY THEM? AND WHAT SHOULD YOU LOOK OUT FOR WHEN PICKING A GOOD ONE:
1) They are at their best in late winter and early spring.

2) The skins should be pale brown without any dark patches or soft bits

3) If stored in a cool dark place they will keep for about 10 days.

4) Try and pick ones that are not too knobbly because they are a pain to peel. Some varieties are much more knobbly than others.

HOW DO YOU WORK WITH IT?
1) The white flesh oxidises and goes brown very quickly so peel them and put them straight into lemon water. Although most of the nutrients are in the skin so it is healthier to leave skins on for those varieties with thin skins.

2) You can cook them in any of the ways you would cook a potato or a parsnip. They make nice roast, sautee, fried. If you are going to make chips with them par boil them first for about 10-15 minutes.

3) If you are using it raw in a salad you need to serve it with an acidic dressing so as to stop it oxidising and discolouring.

4) Don't cook them in an aluminium pot as the metal discolours the flesh.

BE WARNED
They make you fart.

RECIPES
You can do all sorts of things with them. Gordon Ramsay has a Jerusalem artichoke veloute sauce, Prue Leith Bible has a recipe for a soup. You can make chips etc.

My favourite thing to do with them is an Italian style salad:

Serves 6

225g Jerusalem artichokes
3 lemons
1 handful wild rocket
1 small radicchio
1 handful baby spinach leaves
8 TBS olive oil
8 drops white truffle oil
Slat and pepper
200g Parmesan shaved finely

Peel artichokes in a bowl of lemony water (made with 1 of the lemons).
Wash salad leaves and dry.
Cut artichoke into fine slices and mix them with the juice of the remaining lemons, oils and season to taste.
Toss in the salad leaves and garnish with the Parmesan shavings.