2 Tbsp butter 2 teaspoon chopped garlic 1/3 cup chopped onion 1 pound Jerusalem artichokes (washed, sliced 1/4-inch thick) 2 cups chicken stock 1 cup cream salt and pepper 1 […]

Jerusalem Artichokes are one of the few crops native to North America, cultivated by Native Americans long before the arrival of Europeans. They are often used as a soup base, […]

2 tablespoons butter or olive oil 1 large onion, sliced (if you still have shallots, slice one in, too) 1 pound sliced sunchokes, trimmed of hard or discolored spots but […]

1-1/2 pound sunchokes (we gave you 2 pounds in your share this week), sliced into 1/4-inch rounds 2 tablespoons sunflower seed oil, or other high heat oil such as peanut […]