Sunchokes, also known as Jerusalem artichokes, aren't artichokes at all. They're a tuber (related to sunflowers, actually), that looks like a knobby piece of ginger and tastes like a slightly firmer, slightly earthier potato. Unlike most root vegetables, these are best fresh--once they get old, they start to taste old.
And the good news is, you don't have to peel them. Just scrub them well.
Slice them thinly, and fry them up in a little olive oil in a big skillet, just like you would fried potatoes. When they're browned and crispy, sprinkle a little salt on them and eat.
|What they look like fried|
This was the first time I'd eaten/cooked with them, and they're really good. Sunchokes are definitely going into my winter vegetable rotation.
|What they look like sliced|