Many people avoid Jerusalem artichokes simply because they don’t know what to do with them. they’re irregularly shaped, bumpy little roots about the size of a golf ball. They are crunchy crisp with a pleasant mild taste.Selection: Choose firm roots. Avoid soft, withered roots. Refrigerate until ready to use.Preparation: Scrub carefully, with a brush, because of their irregular shapes. Enjoy them raw or lightly cooked.
Raw: Dice or slice in salads. Or munch them like you’d eat radishes. Dip in a dressing, if you wish.
Cooked: Pat the washed and drained artichokes dry. Cut into thin slices and toss in a stir fry for the last 2-3 minutes. Or stir fry them alone like fried potatoes.