This tuber native of North America is finally returning home. Jerusalem artichoke resembles ginger root by its color, thin skin and its irregular shape. Here’s where the comparisons stop. It has a white and delicate flesh and a sweet flavor reminiscent of artichokes, hence its name. It is a fragile vegetable. Handle with care because it darkens quickly. When peeled, dip in lemon water. Its thin skin is edible, you could simply brush it under cold water, cut into pieces and proceed with the recipe, the result will be less attractive but equally delicious. Jerusalem artichokes can be stored unwashed in a pierced plastic bag in the crisper. They are eaten raw or cooked, au gratin, mashed, in soups or stews.