...when it's not an artichoke? I never understood why another name for a sunchoke is Jerusalem artichoke when it has no relation to that place nor is it even an artichoke. But anyway, they're in season now and these are the ones I've seen in the supermarkets around town.
The batch we received weren't nearly as good looking. They were much smaller, mustier, and resembled ginger root that had been sitting on the wet market shelf too long. Perhaps it was because they were organic and didn't ship well all the way from California. Regardless, once they were peeled and cooked they were delicious anyhow. We sauteed some with butter, olive oil and sage until the edges were golden and crispy. They were starchy like a potato, but had a nice crunch inside. Great as a side dish. The remainder we turned into a soup with a
recipe that was adapted from Thomas Keller. We substituted Kurobuta pork belly in place of Virginia-Ham Croquettes though.
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