Well, sorta... because Jerusalem Artichokes, also called Sunchokes, are in the sunflower family. Most folks have never eaten one. My first one was about 10 years ago and I could not believe how delicious it was. Besides, they are good for diabetics!
First, a little history, then a couple of recipes follow.
Quoting:
Jerusalem Artichoke (Sunchoke)
What is not from Jerusalem and not an artichoke? You guessed it: the Jerusalem artichoke. This vegetable has made its way on to the recommended lists of many physicians due to its inherent health benefits (which I'll discuss herein). If you haven't yet tried these knobby little tubers, you're in for a treat! Before we delve into the recipes, take a look at...
Jerusalem artichoke history
Jerusalem artichoke, botanically-named Helianthus tuberosus, is the tuber of a variety of perennial flower in the aster family. The flowers look like small yellow sunflowers. Also marketed as sunchokes, these gnarly little tubers look a lot like ginger root. Perhaps the most important root cash crop to originate in North America, the tubers have a potato-like texture often recommended as a potato substitute for diabetics. Sir Walter Raleigh found Native Americans cultivating sunroots in what is now Virginia in 1585. When the sunchoke reached Europe in the early 1600s thanks to Samuel de Champlain, it was known as the "Canada" or "French" potato. The French, who call it topinambour (incidentally also a term used for an uncouth, uneducated person), are credited with improving the tubers and cultivating sunchokes on a larger scale.
For many years, the Jerusalem artichoke was shunned due to an old wives' tale linking it to leprosy simply because of the similarity of the tubers to the shape of deformed fingers caused by the disease. During World War II, sunchokes and rutabagas were the most prevalent vegetables, giving them the reputation as a poor man's vegetable.
Over two hundred varieties are now available which are used not only in many commercial products as a fructose source, but also to make alcohol. The sunchoke has always been cultivated much more extensively in Europe than in America.
What's in a name?
If it's not an artichoke and it's not from Jerusalem, you ask, where in the world did the name come from? One theory holds Jerusalem is a corruption of the Italian girasola, meaning "turning toward the sun," a reference to the sunflower. Another theory involves another garbling of the Ter Neusen, Netherlands area where the sunchoke was originally introduced to Europe. Artichoke comes from the Arabic al-khurshuf, meaning thistle, another reference to appearance of the above-ground foliation. These days, you'll find them marketed under the less foreign sounding name of sunchokes. Whether you refer to it as Jerusalem artichoke, sunroot or sunchoke, the tubers have a delicate flavor that is slightly sweet and nut-like, similar to jicama and water chestnuts.
Jerusalem artichokes and health
Sunchokes store their carbohydrates in a form of inulin, a starch that is not utilized by the body for energy, as opposed to sugar. They are recommended as a potato substitute for diabetics since they are filling but not absorbed by the body, and because they also show indications of assisting in blood sugar control. Jerusalem artichoke flour is also recommended for those who are allergic to wheat and other grains.
High in iron, potassium and thiamine, low-fat sunchokes also feed the healthy bacteria (lactobacilli) in the intestional tract. However, they can cause flatulence in some people and first tastings should be in small amounts. For those sensitive to gas-producing foods, pre-cooking before baking or a good boiling is recommended, and eating them raw should be avoided.