The Jerusalem Artichoke

Despite its name, it has no relation to Jerusalem, it was in fact cultivated by the Native Americans long before the arrival of Europeans, Champlain, the French explorer of the Americas brought the plant back to Europe where it became a very common vegetable under the name “topinambour”, also called sunchoke. It is a member of the daisy family and, above ground, resembles the garden sunflower, its tuber, the edible part, has a taste similar to an artichoke. Chef Martin gathers it at Chino’s farm and uses it in various recipes. His favorite is Jerusalem artichoke soup with black truffle sea salt and duck cracklings buts he also produces sunchoke chips for beautiful salads or as an aromatic velvety purée served with firm fleshed seafood, meat or vegetarian dishes.

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