November – March from California
When selecting Sunchokes in the store look for firm full colored tubers, keep away from green, sprouting, slimy or flabby, wrinkled roots. Uneven and knobby roots are normal. At home scrub them with a vegetable brush to remove any soil, remember, they are roots
The Sunchokes resembles that of an artichoke heart along with an earthy, sweet and nutty taste. The texture is crisp when eaten raw and tender when cooked. Sunchokes can be deep fried, steamed, diced and sautéed, slivered into salads, baked, sliced and thrown into a stir-fry.
Sunchokes are available year-round, but the prominent season is November through March.
Dan’s Blog: Sunchokes ain’t that pretty, but oh so Good!