These knobbly numbers are Jerusalem Artichokes.
They are doubly duplicitous.
The name has nothing to do with Jerusalem the town and even less to do with the noble globe artichoke.
It derives from a corruption of the Italian for sunflower–girosole–-which, because of the way it sounds, morphed into Jerusalem.
Also known as sun chokes, sunroots, topinambor and earth apples they are a species of sunflower and originating from the eastern side of North America–their health benefits, especially for diabetics, are explained here.
Duplicitous, yes, but also delicious and especially here when mixed with capers, white wine and pieces of chicken.
Marcella Hazan devised this recipe.
One caveat–they do have a reputation for causing flatulence–but hey!
1 chicken–cut into pieces
2 tbs olive oil
1lb Jerusalem artichokes–peeled and sliced thin in a food processor
2 garlic cloves–chopped
2 tbs capers–drained
2 tbs parsley–chopped
1 glass/6 tbs/4 fl oz white wine
salt and pepper
Heat the oil in a casserole with a lid and brown the chicken pieces (five minutes each side)
Park them in a bowl.
Add the garlic and sauté briefly.
Mix in the parsley, capers and wine before returning the chicken to the pan.
Turn everything again and add the artichoke slices.
Again turn everything over a couple of times and cover the pan.
Cook on a very low heat for 30 to 40 minutes.
It’s good to let the condensation moisten and tenderize the artichokes–so resist the temptation to lift the lid too often.
A couple of times is good to check the liquid–add a little water if it is drying out–and turn it all again.
I shall reheat it slowly when we get home and before you can say Jack Robinson or Jiminy Cricket, we’ll be sitting down tearing the chicken (and the movie) to pieces!