This vegetable is not actually an artichoke, but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles ginger root. Contrary to what its name suggests, this vegetable has nothing to do with Jerusalem, but rather is derived from the Italian word for sunflower, girasole. Its white flesh is nutty, sweet and crunchy, and is a good source of iron. Jerusalem artichokes are also known as Jerusalem artichokes. Jerusalem artichokes can be cooked in much the same way as potatoes or parsnips, and are excellent roasted, sautéed, dipped in batter and fried, or pureed into a delicious soup.