Artichoke Jerusalem

Unrelated to the globe artichoke and hailing originally from North America rather than the Middle East, the Jerusalem artichoke is misleadingly named, but no less delicious for it. These ivory tubers are firm with a crunchy texture and sweet, nutty aroma and make an outstanding soup. Slice thinly and toss with lemon juice and parsley to enjoy raw, or steam, boil in stock or fry with butter to bring out their rich flavour. Emphasis their earthy notes with a drop of truffle oil.