Jerusalem artichokes are a round root tuber with a tan to cream exterior that is lumpy with a crackly skin. The ivory-colored flesh is crisp and has a sweet taste similar to water chestnuts. They can be used as a substitute for potatoes, although they lack starch, so can cook up differently. They may be boiled, baked, fried or roasted. They are also called sunchokes. They are available year-round in the U.S., with sweet-tasting product in fall and winter months.
