These knobby tubers are also known as Jerusalem artichokes, though they are not related to artichokes but rather, the sunflower. They produce a similar yellow blossom and an edible tuber. The tuber of the sunchoke is a good low-starch alternative to the potato, with a sweet crunch that is slightly reminiscent to the fresh flavor of an artichoke.
Cook your sunchokes using any of the methods you would use for a potato. They can be peeled or unpeeled, totally your preference. Toss chopped sunchoke pieces into a stir fry. Sunchokes can also be roasted and used for a delicious creamy soup. This veggie has a slightly sweet taste with a nice crunch and unlike potatoes, it can also be eaten raw.
Store your sunchokes wrapped in a kitchen towel or sealed in a plastic bag in the fridge. They should last two to three weeks.