Sunchokes are also known as Jerusalem Artichokes.  It is a strange nickname since they are neither from Jerusalem nor are they an artichoke. They are actually a true American vegetable, native to our country in fact. They are the actual root of a flower that grows to look much like a sunflower  They look a bit like a cross between a potato and a ginger root when you purchase them.  And while many recipes call for you to peel the sunchoke, they are actually best just well scrubbed with the peel left in tact.

The flavor is slightly sweet and nutty, though crispy and nearly reminiscent of a water chestnut.  Are you intrigued yet?

Do store them in the refrigerator though.  Stored there you can keep them a few weeks.  When you cook them, pay close attention because the time it takes for them to go from perfectly cooked to mush is only moments.

Ingredients:

• 1 1/2 T. olive oil
• 1 lb. sunchokes, well scrubbed then cut into 1/4″ rounds (or slices)
• 1 clove garlic, minced
• 2 T. fresh rosemary
• 1/2 c. dry white wine (or vermouth)

1. In a wide skillet, heat the olive oil.  Add the sunchokes & garlic.  Sauté for 1-2 minutes letting them get a hint of color.
2. Season with salt & pepper then add the white wine.  Continue to cook on high until the wine is nearly reduced.
3. Add 1 T. water then cover.  Cook for about 10 minutes until tender crisp.  They may take as few as 5 or slightly longer than 10.  Do not over cook or they will turn to mush.
4. Boil down any excess liquid to create a glaze.  Serve warm.