It's hard to write about sunchokes without mentioning two things: the name is confusing, and they can cause embarrassing gas. So let's get those two topics out of the way. First of all, sunchokes are also known as Jerusalem artichokes. They are neither from Jerusalem (they are native to the Northeastern United States), nor are they artichokes. They are actually tubers of a sunflower-like plant. "Sunflower" is girasole in Italian (look toward the sun) and, well, girasole sounds a bit like Jerusalem. Try it out loud.
As for the gas issue, it's no joke. I wouldn't be the first person to say there's a third name for this root vegetable, and it's fartichoke. Some people believe that cooking them, rather than serving them raw, like in a salad, helps decrease the unfortunate side-effect. I also think diluting them with another root vegetable is a fine solution.
Here is a very simple soup that will come together in about 30 minutes. The combination of sunchokes and potatoes gives a very earthy and nutty flavor that I find very comforting in the winter. This week I had the soup with chili flakes and chili oil in a effort to scare away my lingering flu. It might have worked. In the recipe, I give a variety of topping options that can take this relatively blank slate and turn it into something quite unique.
Reporting from the front lines, I'll say that I didn't experience the usual, ahem — discomforts — associated with the fartichoke. I ate it as a small side soup with a few meals and I'm thinking moderation might just be the key.
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