choke on this

relying on the fruits of the earth can be a little tough here in the tetons, but every now and then there are pleasant surprises from the local farms. earlier this week i was pleased to see jerusalem artichokes along with the usual local fare from blue flax farms in victor, id. jerusalem artichokes are neither from jerusalem, nor an artichoke. they are also known as sunchokes and are actually a tuber root in the sunflower family. they have a similar consistency to potatoes, but the taste is like artichokes, hence the name.

these little nuggets can be used in many different preparations, but they discolor quite quickly once they are cut so it is best to cut them right before you serve them or submerge them in acidulated water after cutting. jerusalem artichokes can be eaten raw in salads, as crudites, or in a slaw. they can also be baked, boiled, or steamed and mashed up and seasoned like potatoes. they have a great crunchy texture, so they are also great in stir fry and soups.

i enjoy having sunchokes around for all of their uses, so i decided to pickle them. here is a quick recipe i got from one of my favorite restaurants in manhattan, city bakery:

1 pound Jerusalem artichokes
2 cups rice vinegar
11/2 cups white sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon turmeric
1 large clove garlic, smashed
1/4 teaspoon cayenne powder

Scrub unpeeled chokes slice into pieces about 1/4-inch thick. Set aside.
Combine the remaining ingredients in a small pot.
Bring to a boil over medium heat and stir.
Pour hot liquid over chokes in a nonreactive bowl. Allow to cool on counter.
Refrigerate for at least 2 hours, ideally 24, and consume within a week.

if you want to know more about this misunderstood tuber, check this out

http://en.wikipedia.org/wiki/Jerusalem_artichoke