|Peeled Jerusalem Artichokes|
I dug out more than I intended but I did get all of them that were close to the surface, I was thinking bugs might get to them. This is my first time cooking sunchokes and I've read that they are similar to potatoes so I thought to give them their best chance at tasting good was to bake them in the oven, as potatoes taste the best this way to me.
So I gave them a wash, broke off some of the nubs and peeled them. I cut them into small cubes and drizzled on a bit of olive oil and baked with the lid on at 350F for 30 minutes.
They turned out nice and soft and golden brown. They look exactly like roasted potatoes. I tasted one right away and it's texture is very soft and fine and the taste is very light and the same flavor as artichokes hearts. I put the rest in the fridge, I hope they'll keep well. It's super cool that these are perennials and I can harvest for years with little care.