Sunchoke

Jerusalem artichokes-It’s hard to say why Jerusalem artichokes aren’t better known in North America-these crisp roots vegetable re actually New World natives, cultivated here well before Europeans ever reaches these shores. The Jerusalem artichoke neither comes from Jerusalem nor is it an artichoke. “Jerusalem” evolved out of the word girasole, Italian for sunflower (literally meaning “turns toward the sun”), because the Jerusalem artichoke is the tuberous root of a species of sunflower. “ Artichoke refers to its flavor, which can taste quite like an artichoke heart. It is unquestionably prized for its texture, flavor, and versatility. /these knobby nuggets uncooked have white flesh with a wonderfully crisp texture similar to that of water chestnuts or jicama. Prep: Wash to remove all dirt, no need to peel. Cooking Eaten raw, there is mellow and subtle, with an earthy sweetness and a slight tang. When cooked, their tang becomes more pronounced, and their likeness to artichoke hearts. Jerusalem artichokes are superb tossed with olive oil or nut oil seasoned with source salt and fresh herbs. Sautéed sunchokes are fantastic, robust enough to stand up to braising and stewing.

11/2 pound Sunchokes peeled and shredded

1 pound baking potatoes peeled and shredded

1 large carrot shredded

1/3 cup all purpose flour

1 teaspoon salt

1/4 teaspoon black pepper

1 large egg, lightly beaten

21/2 tablespoons olive oil, divided

6 tablespoons fat-free sour cream

Use the shredder blade of a food processor to quickly shred the artichokes, potatoes and carrot. Cook the latkes soon after combining the ingredients so the mixture does not become watery; if this happens, though, remove the mixture from the liquid with a slotted spoon.

8 oz. wide rice stick noodles

2 tablespoon vegetable oil

4 cups vertically sliced onion

3 garlic cloves

11/2 pound Jerusalem artichokes, peeled

and cut into 1/2 inch pieces

1 pound skinless, boneless chicken cut into

1-inch strips

3 tablespoons Thai peanut sauce

2 tablespoons low-sodium soy sauce

2 tablespoons natural-style peanut butter

6 cups broccoli florets

2 cups 1/4 inch red bell pepper strips

1 cup water

1/2 cup crushed red pepper

Cook noodles in boiling water 5 minutes or until done. Drain noodles and keep warm. Heat oil in a wok or large nonstick skillet over medium heat. add onions and garlic;stir-fry for two minutes. Add chicken and sunchokes and stir-fry for another 4 minutes. Remove from heat; stir in peanut sauce, soy sauce and peanut butter. Place over medium-high heat. Cook chicken mixture for 4 minutes, stirring frequently. Add broccoli, bell peppers, water and crushed red pepper; cook for 5 minutes or until broccoli is tender, stirring frequently. Serve immediately over the noodles.