Jerusalem Artichoke

Just in case you didn't have a clue as to what a Jerusalem artichoke is ....

read the defintion below.

Jerusalem artichoke This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a gingerroot. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem but is derived instead from the Italian word for sunflower, girasole . Because of its confusing moniker, modern-day growers have begun to call Jerusalem artichokes sunchokes , which is how they're often labeled in the produce section of many markets. The white flesh of this vegetable is nutty, sweet and crunchy. Jerusalem artichokes are available from about October to March. Select those that are firm and fresh-looking and not soft or wrinkled. Store in a plastic bag in the refrigerator for up to a week. After that, they will begin to wither because of moisture loss. They may be peeled or, because the skin is very thin and quite nutritious, simply washed well before being used. Jerusalem artichokes can be eaten raw in salads or cooked by boiling or steaming and served as a side dish. They also make a delicious soup. Jerusalem artichokes are a good source of iron.

FILETS MIGNONS ON JERUSALEM ARTICHOKE PUREE

1 pound Jerusalem artichokes (sunchokes)
2 cups skim milk
1 teaspoon salt
1 tablespoon drained bottled horseradish, or to taste
vegetable-oil cooking spray
six 4-ounce filets mignons

Accompaniment: Roasted Balsamic Red Onions

Peel Jerusalem artichokes and cut into 1-inch pieces. In a stainless-steel or enameled saucepan simmer artichokes in milk and water to cover by 1 inch until tender, about 20 minutes. (Milk will help prevent artichokes from discoloring). In a blender purée artichokes with cooking liquid, salt, pepper to taste, and horseradish (use caution when blending hot liquids). Keep purée warm in pan, covered.

Preheat oven to 450°F. and lightly coat a non-stick skillet and shallow baking pan with cooking spray.

Pat filets mignons dry and season with salt and pepper. Heat skillet over moderately high heat until hot but not smoking and brown steaks. Transfer steaks to baking pan and roast in middle of oven until a meat thermometer registers 135°F. for medium-rare, about 10 minutes.

Spoon some sauce onto 6 plates and top with onions and steaks. Serve remaining sauce on side.
Serves 6.

Each serving, including 1/3 cup onions, 254 calories and 7 grams fat (26% calories from fat).

Boiled Jerusalem Artichokes

3 lbs. Jerusalem artichokes
1 tsp. salt
4 Tbs. butter

Thoroughly scrub the Jerusalem artichokes under running water. Place in a pot of boiling water. Cook until just tender, approximately 15 minutes. Drain, peel and mash with butter and salt.