Welcome to Better Than It Looks, a series in which we discuss the recipes we tried (and maybe failed) to execute, and the foods that were served to us by someone perhaps more talented than ourselves.
“Wtf is a sunchoke,” I Gchatted a couple weeks ago, truly unsure of whether or not there was an answer. You’d think it’d be rare in this age of globalization—when our bananas come from Equador and our avocados come from California—to come across a food you’ve absolutely never heard of. But since joining a CSA several seasons ago, “Wtf is x” is something I’ve found myself chatting quite a bit.
Luckily, the internet provides, and I soon learned that sunchokes aka Jerusalem artichokes are similar to potatoes (excellent) but also can have some um, unpleasant side effects. No problem; I made a mental subconscious note to cook these during an evening when I was home alone and not entertaining. Though there are several potato-similar ways to cook sunchokes (mashed, roasted, blanched then roasted), I settled on basically quickly home frying them with some garlic. I didn’t peel them, as practically everybody who’s anybody notes that the skins are edible, and peeling them just makes it so that you have less to eat.
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