Jerusalem artichokes are not from Jerusalem. They are the roots of a sunflower. The Italian word for sunflower is girasole, which was misinterpreted as Jerusalem. They taste exactly like artichokes, so the name Jerusalem artichokes stuck. I guarantee you'll fall in love with their sweet, delicate flavor. This recipe pays tribute to Miss Edna Lewis, the grande dame of American cuisine
Buttered Jerusalem Artichokes
1 pound Jerusalem artichokes
2 tablespoons butter
salt to taste
Wash Jerusalem artichokes to get rid of any dirt.
Place Jerusalem artichokes in a 5-quart pot with enough water to cover.
Boil over medium heat for 18 minutes or until they are fork tender.
Remove from the heat and drain. Slip off the skins and give them a rough chop.
Melt 2 tablespoons of butter in a skillet over medium heat, add the artichokes and sauté until golden brown.
Salt to taste and serve warm.