WTF introduces: Jerusalem "Sun" Artichokes

What the food is a Sunchoke?

Jerusalem artichokes, a.k.a. Sunchokes, are a North American Indian Sunflower with an Italian nickname that, despite it's name, has nothing to do with Jerusalem, nor is it actually an artichoke. Don't ask. 

Italian Americans call this flowery root vegetable girasole, translation: turns with the sun. American Indians grew this daisy with their corn to make harvests heartier. (A good tip for any of my fellow gardeners out there) The Sunchoke's flower is very, very small, compared it's sunflower brothers and sisters. The big surprise, however, is under the soil, where it harbors a large, lumpy,  potato-like root... only... it tastes like an artichoke... but isn't.  Okay, now I'm confused.. so I got some.

I purchased a package of Sunchokes at our Giant Eagle Market District with some Israeli couscous (stay with the theme, right?), sweet peppers and scallions. You'll find these ugly ducklings at most specialty markets; Trader Joes, Wegmans, Whole Foods, in produce, next to the celery, fennel, bok choy, etc. According to online cooking instructions, you are to remove the outer skin and either eat raw or boil in salted water for 10 minutes to bring out the artichoke flavor. I thought they were better cold and raw, but we'll get to that later.

Attention Diabetics: The flavor, when cooked, is the taste of inulin. Inulin is a polysaccharide- a highly nutritious component that most diabetics or sugar conscious people know as levulose- the sweetest of all known natural sugars. Sunchokes provide all of those nutrients (especially potassium and fiber) without the company of dextrose- a component that is often added to levulose. A component that diabetics should avoid.

I decided to boil the artichokes for 10 minutes in salted water because I wanted to taste the artichoke flavor, without them getting too soft... and boy did we ever! I say "we" because my friend, Stephanie, joined us for dinner that evening.

Thumbs up or down?

Both! I have to admit, Steph and I didn't care for them cooked. I think they tasted like a brutally strong artichoke. I preferred the crunchy, subtlety of the flavor, rather than the high impact ARTICHOKE flavor. Stephanie said that they "did nothing for her" and I agree. Luckily, the flavor did not overpower the couscous. Please forgive me for not showing a picture of the finished meal. My three year old somehow managed to break my camera without my knowledge and I am in the market for a new one. Any point-and-shoot camera suggestions would be most appreciated. I will post a picture and recipe as soon as I but a new camera. The next time I make this dish, I will keep the "artichokes" raw and keep my three-year-old away from my camera.