Sunchokes 

They look more like a potato than an artichoke, but that's because sunchokes are the roots of wild sunflowers. Surprisingly, sunchokes are starch-free (and have been shown to lower blood sugar levels), but they are a good source of iron and niacin. Sunchokes are harvested in late fall, and with proper storage, are also available in the spring.

They can be eaten raw or cooked, but be sure to them scrub clean to remove any soil. To prevent them from darkening after peeling, soak in a mixture of 2 tablespoons lemon juice and 1 quart of water.

Try sunchokes sauteed, stir-fried, steamed or raw in salads. Bake them instead of potatoes—350 degrees for 30-40 minutes. You can also thicken soups and stews with mashed sunchokes.

Store sunchokes in a plastic bag in the refrigerator for up to two weeks. You can submerge them in ice water to restore crispness. Do not freeze.

Recipes

• 1 pound sunchokes, peeled and cut into 1/2 inch cubes
• 1 teaspoon lemon juice (to prevent browning)
• 1 large onion, chopped
• 3 tablespoons butter
• 1/2 cup pecans
• 1 tablespoon honey

Soak sunchoke pieces in water mixed with lemon juice. Bring a saucepan of fresh water to a boil; add sunchokes and onions and cook for 7 minutes. Drain. Stir-fry parboiled shokes in butter, stirring in pecans and honey. Cook until onions begin to brown. Makes 3-4 servings.

Sunchokes Au Gratin from Harmony Valley Farm

• 2 pounds sunchokes, scrubbed or peeled
• salt & pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter, in pieces