Small and knobby, Jerusalem artichokes have a texture similar to potatoes with a mild flavor that hints of the heart of a globe artichoke. Don’t peel them. Just wash and trim ends. Serves 4 to 6.
3 tablespoons lemon juice
1 quart water
1½ pounds Jerusalem artichokes, sliced 1/8-inch thick
2 teaspoons olive oil
¼ cup onion, chopped
½ cup white wine
5 cups vegetable broth
salt and white pepper, to taste
Add the lemon juice to the water to create acidulated water. Slice Jerusalem artichokes, or sunchokes, and set aside in the acidulated water.
In a medium stockpot heat oil, then sauté onions until just soft. Add wine to the just softened onions.
Drain sunchokes and add to onions and wine. Cover with vegetable broth. Bring to a boil and simmer. Continue cooking until Jerusalem artichokes are fork tender, but not soft or falling apart.
Remove from heat and cool slightly. Purée until smooth. Season with salt and pepper.
— Recipe provided by Loretta Fresquez of Monte Vista Farm in Española