Jerusalem Artichokes Recipe by Donna John

The Jerusalem artichoke, also called sunroot, sunchoke, wild sunflower, topinambur, or earth apple, is a species of sunflower native to central North America. It is cultivated widely across the temperate zone for its tuber, which is used as a root vegetable.

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Ingredients

• 1 pound Jerusalem artichokes, scrubbed well
• 1 tablespoon olive oil 
• chopped fresh herbs

Here's how to make it: 

1. Cut the cleaned artichokes into chunks or thick slices. Put them into a baking dish. 
2. Drizzle with the olive oil and sprinkle with the herbs. Toss to coat. Season with salt and pepper.
3. Bake in a preheated 350-degree F oven for about 45 minutes or until artichokes are tender. 

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