2. Boil sunchokes for five to 10 minutes until soft, like you would cook a potato. Remove sunchokes from water and slice in half. 3. Scoop out the meat of the sunchoke without damaging the skin. Place ...

We all have go-to vegetables we always purchase at the market, but there is a world of produce out there to explore. One delicious but quite mysterious vegetable is the sunchoke. If you're now asking, ...

In a medium, deep skillet with a tight-fitting lid, combine the sunchokes with 1 tablespoon of the butter and stir over moderately high heat until the butter is melted. Add 1/2 cup of water, season ...

One of my favorite indigenous vegetables that is harvested in the fall, sunchokes are the tuber of a wild sunflower variety. They have a long history of being foraged, farmed and eaten by the ...

Sunchokes are one of those rare, easy-keeping winter foods that are fairly light and great almost any way you prepare them. I’ve seen them roasted, fried (as chips, fries and diced candied nuggets) ...

They’re hardly the sexiest things to come across a table, but don’t let that dissuade you from digging into sunchokes, which you can purchase from Nichols Farm at the indoor Green City Market. Matt ...

The celebrity chef shares a recipe for the popular dish served at Forgione restaurant in New York City Sabrina Weiss is the Editorial Assistant of PEOPLE's food department. She writes the weekly ...

If the words Jerusalem artichoke or sunchoke don't mean a thing to you, you probably are not alone. Reminiscent of mild flavors such as nuts, water chestnuts and artichokes, and looking like a fresh ...

They look a little alien, with their squat shape, protruding eyes and rough ridges – hiding places for dirt. To some, they resemble ginger root. To me, they seem somewhat stubborn and strangely ...