The edible part, however, is the underground tubers, which look a little bit like potatoes but have a texture rather like a water chestnut, kind of crisp and crunchy. They can be eaten raw or cooked. Either way, you want to scrub them well (an unused toothbrush works well to get into crevices), break off any sprouts or shoots, though you do NOT have to peel them. Some chokes have a reddish, indented end on them--that's where they were attached to the mother plant, so you can just cut that end off. Then slice, dice, saute, whatever--you can even shred and dry them in a dehydrator for later use in salads, soups, stews, stir-fry, or other recipes.
|Sunchoke tubers in all shapes/sizes|
- 2 or 3 large sunchokes (or the equivalent in smaller chokes), scrubbed, peeled & sliced 1/4 in. thick
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 sprig fresh rosemary
- 3 or 4 garlic cloves, peeled but left whole