When you decide to try Jerusalem artichokes they should be available at either the vegetable aisles or the produce aisle.  Try to find some that are plump and have a healthy appearance.  The ones to especially avoid are if they have a green spot on them as that means its sprouting that means it is old or becoming moldy. If they look wrinkly don’t buy, too.

A lot of recipes would make you peel the artichoke, but because it has so many angles, that is a hard thing to do. It is your best bet to get a vegetable scrubber and go over the artichoke until it is clean.

Like apples,  Jerusalem artichokes if you decide to peel them should be used right away because they oxidize and turn brown so if you want to peel it and use it later, put it in a bowl of water with lemon juice or vinegar.

Jerusalem artichoke recipe

1 1/2 lb Jerusalem artichokes should be dropped in boiling water. To prevent discoloration put in 1 teaspoon vinegar and white wine. Cook only until tender, if allowed to cook longer they will be tough again. Drain and then rub off the peel. Melt 2 to 3 Tablespoons which you should add2 drops of your favorite hot sauce and 2 Tablespoons chopped fresh parsley Pour over artichokes.