Jerusalem artichokes are knobbly root vegetables with a distinctive earthy, slightly nutty sweetness. Despite their name, they have no connection to Jerusalem or globe artichokes — they are actually related to sunflowers. Their versatility makes them excellent for multiple preparations within a single dish. Sliced thinly and deep-fried, they become delicate crisps that colour quickly and turn wonderfully crunchy. Alternatively, sliced into discs and gently cooked in a sauce, they retain a pleasant bite while absorbing surrounding flavours. They can also be roasted, puréed or eaten raw. Note that they are a hard, dense vegetable requiring adequate cooking time — plan your preparation carefully if making a purée.