This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a gingerroot. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem but is derived instead from the Italian word for sunflower, girasole. Because of its confusing moniker, modern-day growers have begun to call Jerusalem artichokes sunchokes, which is how they’re often labeled in the produce section of many markets. The white flesh of this vegetable is nutty, sweet and crunchy. Jerusalem artichokes are available from about October to March. Select those that are firm and fresh-looking and not soft or wrinkled. Store in a plastic bag in the refrigerator for up to a week. After that, they will begin to wither because of moisture loss. They may be peeled or, because the skin is very thin and quite nutritious, simply washed well before being used. Jerusalem artichokes can be eaten raw in salads or cooked by boiling or steaming and served as a side dish. They also make a delicious soup. Jerusalem artichokes are a good source of iron.