Choose unwrinkled tubers, which for ease of peeling should be as large and smooth as possible. Look out for Fuseau artichokes, 7 - 15 cm (3 - 6 inch) long, and much smoother than the usual varieties.
Jerusalem artichokes are a member of the sunflower family — hence the name, a corruption of the Italian gimsole, and an alternative name, sunchoke.
They can be eaten raw, finely sliced and dressed with vinaigrette, to make a nutty, crunchy salad.
Jerusalem artichokes don't look promising - knobbly little roots, often rather grubby. But their flavour is every bit as delicious as the globe type, which taste similar although they are unrelated.
Wash the artichokes thoroughly, then peel thinly or scrape, and put at once into acidulated water; this helps to keep the vegetables white. Cut into slices or pieces convenient for serving just before cooking.
Cook Jerusalem artichokes in just enough boiling, salted, acidulated water to cover for about 20 minutes or until tender. Drain thoroughly and serve either with melted butter and seasoned with freshly ground black pepper, or with a white, Bechamel or Hollandaise sauce.
Artichokes will store for a few weeks in a cool vegetable rack or larder