Jerusalem Artichoke
If Girasole and Jerusalem sound similar to you, you're on the way.
A reader writes to me for tips on Jerusalem Artichokes. Your gourmet sleuth springs into action. Girasole is Italian for Sun...what American plant follows the sun?
You say Girasole, I say Jerusalem
If you guess Sunflower you are correct. They are also known as Sunchokes. Native Americans had been growing them before they were "discovered" by Europeans. (Don't you love the way we claim to have discovered things like foods and say, continents, where entire nations were living?)
Ahem. Jerusalem artichokes are so named because new world folks unfamiliar with Italian, thought that's what they heard when someone told them this tuber was "Girasole". Jerusalem Artichokes are the knobby root of the Sunflower plant.
They have been compared to Jicama and potatoes. They're a delight taking quite well to Italian recipes, e.g. shaved into a nice arugala salad. The mild flavor and nutty, crunchy texture takes well to peppery flavors of the bitter greens when used fresh.
When baked, think of them like a potato. They work well in gratin-type treatments, too.
Nutrition
They are relatively good source of fiber, vitamin C and they're high in iron. They are just about coming into season now (early fall to spring).
Buy them with firm skin, free of mold or soft spots. Store unwashed up to one week. Peel and slice just before eating or as late in preparation of cooked dishes as possible as they discolor quickly.
