Also known as sunchokes, as they are closely related to sunflowers. Confusingly, they are not at all related to artichokes nor are they similar in taste or cooking process.
Can be cooked like potatoes after peeling the tough skin and has a sweetish, earthy flavour that combines well with garlic. Be sure to parboil for 10-15 minutes and discard the water, as these are also known as ‘fartichokes’ for a reason!
The tubers are great to cook with and can also be planted in the garden for a yearly supply of tall, small sunflower-like flowers that will come up in the same place every summer and flower in autumn.