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Native to North America from Ontario and Saskatoon, south to Georgia and Arkansas this vegetable is a relative of the sunflower. The Jerusalem Artichoke is thought to have gotten it's name form the corruption of Terneuzen, the place in Holland that introduced these artichokes to England in 1617. The Jerusalem Artichoke has no botanical relation to artichokes. Around 1605 in the Cape Cod area, the first American settlers discovered the Native Americans growing and 10 years latter the plants were brought to Europe where they quickly became popular. Jerusalem artichokes are irregularly shaped, fairly large, white or purplish in color and have a thick skin. They have a nutty flavor and are prepared in the same manner as potatoes. Jerusalem artichokes can be eaten raw in salads, sautéed, boiled, steamed, baked, deep fried, pureed, or marinated. Season Available all year with the peak season, October to March Storage Store as you would potatoes in a cool dry place Nutrition 3 1/2 oz. serving = 10 calories, after several months of storage up to 70 calories 1 lb. = 4 to 5 servings Compatibility of Flavors and Condiments Barbecued meats, egg dishes, onions, shallots, bell peppers
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