This is a citizen of the mixed-up world of misnamed foods. Neither from Jerusalem nor an artichoke. If you’re interested, Purdue tries to clear up the confusion in their Alternative Field Crops manual. Anyway, wild-food foragers around here harvest the root from these pretty daisy-family flowers, also known as sunchokes. It’s a nifty little critter, with a long history in folk medicine — often recommended as the go-to tuber for diabetics. Our creative director brought me a little paper sack of them that she had pulled up from her property. She recommended this fritter recipe from the New York Times. But I wasn’t feeling that ambitious. So I just peeled the roots, chopped them up, tossed them with olive oil, garlic and black pepper, and threw them in the oven. And they were good. Like a much more interesting potato.
June 7, 2012