Sunchokes are another of my winter favorites and I look forward to them every year. They are also known as Jerusalem Artichokes -- although they do taste a bit like an artichoke heart, they are actually the tuber of the sunflower plant -- and to me, they have a buttery, nutty, distinctive flavor of their own. They are a good source of Thiamin, Phosphorus and Potassium and a very good source of Iron (one serving is 28% of Daily Value) -- which make sunchokes a particularly great addition if you're cooking vegetarian.
Sunchokes needed to be peeled in a similar way to ginger, and I like them best sliced thinly and sautéed slowly until they are softened and carmelized. They do take a while to soften, when just partially cooked have a consistency similar to a water chestnut (in many recipes they are also used raw). I like them in all sorts of dishes, in pastas or soups, with fish or chicken, and have included a few of favorites recipes on this site:
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